Veal Sauté With Merlot Pan Sauce Recipes

VEAL SAUTé WITH MERLOT PAN SAUCE

Veal Sauté with Merlot Pan Sauce image

Categories Beef Sauté Quick & Easy Dinner Meat Veal Fall Spring Winter Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield 2 servings; can be doubled

Number Of Ingredients 5

Ingredients

10 ounces veal cutlets
4 teaspoons minced fresh sage
3 tablespoons butter
1 large shallot, chopped
1/2 cup Merlot or other dry red wine

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.

GRILLED VEAL CHOPS WITH MERLOT SAUCE

Grilled Veal Chops With Merlot Sauce image

Make and share this Grilled Veal Chops With Merlot Sauce recipe from Food.com.

Provided by lazyme

Categories Veal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 tablespoons tomato paste
3 tablespoons black peppercorns, whole
1 1/2 tablespoons fresh rosemary
1 tablespoon lemon peel, grated
2 bay leaves
750 ml merlot
1 1/2 cups beef stock
1 1/2 cups low sodium chicken broth
4 veal chops, 1-inch thick

Steps:

Heat oil in heavy large skillet over high heat. Add carrots, celery and onions; saute until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using).
Prepare barbecue (medium-high heat) or preheat broiler. Season veal with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Spoon sauce over and serve.

Nutrition Facts : Calories 323.5, Fat 11.2, SaturatedFat 1.7, Sodium 483.9, Carbohydrate 19.5, Fiber 3.4, Sugar 7.9, Protein 4.7

VEAL SAUTé

Veal Sauté image

If your French is good, you can tell your delighted dinner guests they are having sauté de veau. Simply put, it's plain delicious.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

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

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