VEAL WITH VINEGAR SAUCE

Veal with Vinegar Sauce image

Yield Serves 4

Number Of Ingredients 8

1/3 cup all purpose flour
Pinch of cayenne pepper
1 pound veal (preferably top round), cut into 1/4-inch-thick slices
3 tablespoons olive oil
4 garlic cloves, minced
1/4 cup red wine vinegar
1 1/2 cups canned unsalted beef broth
1/2 cup packed chopped fresh Italian parsley

Steps:

Stir flour and pinch of cayenne pepper in shallow pie dish. Lightly coat veal with flour mixture, shaking off excess. Heat olive oil in large nonstick skillet over medium-high heat. Add veal in batches and cook just until outside is no longer pink, about 1 minute per side. Transfer veal to platter.
Add minced garlic to skillet and sauté 1 minute. Return veal to skillet. Pour vinegar over (mixture will steam). Pour beef broth over. Boil until sauce is reduced by half and veal is tender, about 6 minutes. Transfer veal to platter. Tent with aluminum foil to keep warm. Add chopped parsley to skillet. Cook until sauce is thick, about 5 minutes. Season to taste with salt. Pour sauce over veal and serve.