Tender Veal In Herb Sauce Recipes

TENDER VEAL IN HERB SAUCE

Steps:

• note: fresh herbs are preferred, but you may substitute with dried.
• Sprinkle veal with salt and pepper.
• Saute chops in butter until browned on both sides.
• Remove from frying pan and keep warm.
• With wine deglaze pan.
• Add garlic and fresh thyme, rosemary and chives to pan.
• Return veal to pan, cover and simmer 5 minutes.
• Remove and keep warm.
• Add cream and cranberry sauce to pan and heat on low until sauce gets hot and thickens slightly.
• Spoon sauce over chops and enjoy.

PAN SEARED VEAL CHOP WITH ROSEMARY

Steps:

• Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

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.

SAUTEED VEAL CHOPS WITH HERB VINEGAR GLAZE

Steps:

• Sprinkle the chops with salt and pepper. Place the flour on a flat dish. Dredge each chop in the flour, shaking off the excess flour.
• Heat 2 tablespoons of the butter in a heavy skillet over medium-high heat and add the chops. Brown them on both sides, turning once. They should cook 5 minutes on each side.
• Add the bay leaves, garlic and thyme. Cook about 3 minutes, shaking the skillet. Pour the vinegar around the chops and cook until half reduced. Add the broth, cover tightly and simmer 15 to 20 minutes or until tender.
• Swirl in the remaining butter to bind the sauce. Serve the chops with the sauce and garnish with bay leaves, garlic and thyme.

VEAL WITH MUSHROOM-WINE SAUCE

Steps:

• In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.

VEAL WITH MUSHROOM SAUCE

Steps:

• In a small pan heat 2 tbsp olive oil over medium heat. Place the onion, carrot and celery into the heated oil and cook for 8 minutes, stirring frequently. Add the minced garlic and cook 2 minutes longer.
• Add the mushrooms, 1/2 tsp salt, 1/4 tsp pepper, and cook for 5 minutes longer, stirring often.
• Add 1 cup tomato sauce, 1/2 cup shredded prosciutto ham, 1 1/2 tbsp chopped capers and cook for 25 minutes, stirring occasionally.
• Dip the veal into the flour and sprinkle with salt and pepper (amts at your discretion and taste).
• Heat a skillet over medium heat, and melt 1/3 cup butter. Saute the veal in the melted butter for 3 minutes on each side, or until lightly browned. Add the mushroom sauce, cover, reduce heat to low, and cook over low heat for 20 minutes.

VEAL TENDRONS IN CREAM AND TARRAGON SAUCE

Steps:

• Heat the oil and butter in a sturdy black-enamel or cast-iron pan and, when hot, add half the veal ribs in one layer. Cook over high heat for about 10 minutes, turning to brown on all sides. Remove the browned ribs to a plate. Repeat with the remaining ribs, placing them on the plate after they are browned.
• Remove all but 1 tablespoon of fat from the cooking pan and add the onion. Cook 3 to 4 minutes, stirring constantly. The onion should be wilted and mixed with the solidified meat juices loosened through stirring. Add the flour and mix well. Add the water and bring to a boil, stirring well.
• Return the meat to the pan and add the garlic, herb bouquet and salt. Bring to a boil, cover, reduce the heat to very low and cook slowly for 1 hour. By then the meat should be tender and there should be 1 1/4 to 1 1/2 cups of lightly thickened sauce. Discard the herb bouquet and add the cream. Bring to a boil, stir in the tarragon and pepper and serve.

BRAISED VEAL SHANK

Steps:

• Tie the bay leaves and rosemary together with string. Pour the chicken broth into a small pot and keep warm over low heat.
• Heat the olive oil in a large Dutch oven over medium heat. Season the osso buco with the salt. When the oil is hot, add the osso buco and brown on all sides, about 6 to 7 minutes in all. Remove browned osso buco to a plate.
• Add the onion, carrots, and celery to the Dutch oven. Cook until the onion begins to soften and all of the vegetables are caramelized, about 5 minutes. Push aside the vegetables to clear a dry spot in the pan, and add the tomato paste. Let it toast for a minute or two, then stir it into the vegetables. Add the wine and the herb package. Bring to a boil, and cook until the wine is reduced by half, about 3 minutes. Drop in the cloves and the orange peel (reserve the zest from the other orange for later). Return the osso buco to the pot in one layer, and pour the chicken stock over the top until it is almost, but not quite, covering the osso buco. Adjust heat so the liquid is simmering, cover, and cook until the osso buco is tender, about 1 1/2 hours.
• Once the meat is tender, uncover, and remove the vegetable chunks to a platter. Put the osso buco on top of the vegetables. Discard the bay leaf/rosemary package. Bring the liquid in the Dutch oven to a boil, and cook down until saucy, about 4 to 5 minutes. Remove the strings from the osso buco. Pour the sauce through a strainer directly over the osso buco on the platter, pressing on any remaining vegetable solids with a wooden spoon. Sprinkle the orange zest over the top, and serve.