Veal Saute

Cuisine: Italian

Category: meat

Servings: 4


1 1-pound veal round steak,
about 1/2-inch thick
2 tablespoons 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 chicken broth
1/4 cup water
1 teaspoon chopped fresh or
1/4 teaspoon dried rosemary or thyme
1/4 teaspoon salt
3/4 cup peeled tiny pearl onions (about
4 ounces)
2 medium carrots, cut into julienne


Trim fat from veal steak. Cut veal into 4 serving pieces. Mix flour, paprika, 1/4 teaspoon and the pepper. Coat veal with flour mixture; pound to 1/4-inch thickness between waxed paper or plastic wrap. Heat oil in 10-inch nonstick skillet over medium-high heat until hot. Cook veal in oil, turning once, until brown; drain. Add wine, water, rosemary, 1/4 teaspoon salt, the onions and carrots. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until veal and vegetables are tender. (Add water if necessary.) Place veal and vegetables on platter; pour pan drippings over top. Sprinkle with chopped fresh parsley if desired. 4 servings

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