VEAL FRICASSEE AS I LIKE IT!
Although fricassee means preparing in white sauce, I made a step aside following Mediterranean tracks. I came up this recipe from the top of my head: I had some veal schnitzels that were too small for making a serious Wiener schnitzel or something, and the meat was too good just to chop them into goulash or risotto. So, with ingredients I had in my kitchen I made this (and liked it):
Provided by nitko
Categories < 4 Hours
Time 1h30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare veal schnitzels (thin them slightly) put one side into flour.
- Mince onion, garlic and pancetta. Sauté onion on olive oil until becomes translucent; than add garlic and pancetta. Sauté for two more minutes.
- Add butter and when melts put schnitzels into pot. When meat shrinks turn them to another side and sauté 15-20 minute
- Add white wine and when alcohol evaporates add tomato, cloves, hot paprika and bay leaf. Be careful with salt (pancetta is salty).
- Cook 50 minutes on easy fire. Try it, if it is not salty add salt, or if is too sour (tomato) add sugar.
- Occasionally add veal stock to prevent burning. When sauce is thick and all spices gave flavor, serve hot with pasta, rice, potato or whatever.
Nutrition Facts : Calories 511.3, Fat 23, SaturatedFat 9.4, Cholesterol 196.7, Sodium 707.4, Carbohydrate 17.5, Fiber 1.9, Sugar 6.1, Protein 45.9
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