Best Veal Sauté Recipes

VEAL SAUTé

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.

VEAL SAUTé WITH CARAMELIZED SHALLOTS

Steps:

• Season veal with salt and pepper. Melt 1/2 tablespoon butter in large nonstick skillet over high heat. Add veal and sauté until cooked through and golden, about 1 minute per side. Using tongs, transfer veal to plate. Add remaining 1 tablespoon butter and shallots to skillet. Reduce heat to medium-low. Cook until shallots soften and brown, stirring frequently, about 3 minutes. Whisk in wine, sage and mustard. Simmer until sauce thickens slightly, about 3 minutes. Season with salt and pepper. Return veal and any collected juices to skillet. Simmer until just heated through, about 1 minute. Transfer veal to plates; spoon sauce over and serve.

VEAL WITH ARTICHOKE, BLACK OLIVE AND MUSHROOM SAUTE

Steps:

• Heat 1 teaspoon of the olive oil in a medium-size skillet over medium heat. Add the mushrooms and cook until tender. Add the artichoke hearts and cook until heated through. Stir in the black olives and season with salt and pepper. Keep warm.
• Heat the remaining 1/2 teaspoon olive oil in a large, nonstick skillet over medium-high heat. Season the veal with salt and pepper and lightly coat with flour on both sides. Working in batches as necessary, saute the veal until lightly browned and just cooked through, about 1 minute per side. Divide the veal among 4 plates. Top with the artichoke mixture and serve immediately.

VEAL SAUTé WITH MERLOT PAN SAUCE

Steps:

• Using rolling pin, pound veal between sheets of waxed paper to 1/4-inch thickness. Sprinkle veal with 3 teaspoons sage, salt and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add veal and cook to desired doneness, about 3 minutes per side for medium. Transfer veal to plates. Add chopped shallot to skillet; stir 30 seconds. Add wine and remaining 1 tablespoon butter. Boil sauce until reduced almost to glaze, stirring up any browned bits, about 2 minutes. Spoon sauce over veal; sprinkle with remaining 1 teaspoon sage and serve.

VEAL SAUTé

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.