Veal Saute

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Posted By: MomsDiner
Posted In:  French
Page Views:  1591 views
Preparation Time:  10 minutes
Cooking Time:  50 minutes
Course: main dish
Cusine: european


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.


Expert Tips

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.


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.


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.

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