VEAL SAUTé

Veal Sauté image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 13

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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

Steps:

Remove fat from veal. Cut veal into 4 serving pieces.
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.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain.
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.

Nutrition Facts : Calories 165, Carbohydrate 8 g, Cholesterol 75 mg, Fiber 1 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg