Veal Sauté

Veal Sauté

If your French is good, you can tell your delighted dinner guests they are having sauté de veau. Simply put, it’s plain delicious.

Prep Time

10

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

1
pound veal round steak, 1/2 inch thick
2
tablespoons Gold Medal® all-purpose flour
1/2
teaspoon paprika
1/4
teaspoon salt
1/8
teaspoon pepper
2
teaspoons olive or vegetable oil
1/2
cup dry white wine or Progresso® chicken broth (from 32-ounce carton)
1/4
cup water
1
teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1/4
teaspoon salt
3/4
cup peeled pearl onions (4 ounces)
2
medium carrots, cut into julienne strips
Chopped fresh parsley, if desired
  1. Remove fat from veal. Cut veal into 4 serving pieces.
  2. Mix flour, paprika, 1/4 teaspoon salt and the pepper. Coat veal with flour mixture. Flatten between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness.
  3. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain.
  4. Add wine, water, rosemary, 1/4 teaspoon salt, the onions and carrots to veal in skillet. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, adding water if necessary, until veal and vegetables are tender. Place veal and vegetables on platter; pour pan drippings over top. Sprinkle with parsley.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
You’re cooking in classic French style when you make this recipe. A sauté is a dish in which food is first cooked in a skillet, or sautoir, then sauced with the pan drippings and simmered with aromatic vegetables.
Success
Pearl onions can be time consuming to peel. It will be easier if you pour boiling water over them a few minutes before slipping off the skins--and there will be fewer tears, too.
Substitution
When there's no rosemary in your herb garden but plenty of thyme, just use thyme leaves instead of the chopped fresh rosemary. It's a wonderful herb to use with veal, too.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 165
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 2 g,),
  • Cholesterol 75 mg;
  • Sodium 500 mg;
  • Total Carbohydrate 8 g
    • (Dietary Fiber 1 g,
  • Protein 19 g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    • 2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.