Veal With Vinegar Sauce Recipes

VEAL CHOPS IN VINEGAR SAUCE

Steps:

• Trim the chops of any excess fat. If there is not much meat on the tail porton, cut the tails away. Otherwise attach them to the chops with toothpicks. Dry the chops.
• Heat oil in a heavy skillet large enough to hold the chops in a single layer. Saute the chops over high heat until just seared. Remove from heat and keep warm.
• Add the vegetables to the skillet and cook, stirring, for about five minutes, until they are just tender. Stir in the vinegar, tomato paste and stock. Cook, stirring for several minutes. Season to taste with salt and pepper.
• Return the chops to the skillet and baste with the sauce. Cover and cook to desired degree of doneness -about six minutes should be enough for medium.

VEAL WITH VINEGAR SAUCE

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.

PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE

Steps:

• Spread the breadcrumbs on a piece of wax paper.
• Press both sides of the cutlets into the breadcrumbs, until coated.
• Heat a large skillet over medium-high heat.
• Add a little oil and cook the cutlets on each side until lightly browned and cooked.
• You may need to add a little oil to brown the other side.
• Stir the butter, garlic, and sage into the skillet.
• Cook for a minute.
• Add the chicken broth and sugar.
• Let it simmer down to about 1/3 cup.
• Add the vinegar and simmer a minute more.
• Pour the sauce over the cutlets and serve.
• If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.

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 SCALOPPINE WITH BALSAMIC VINEGAR

Steps:

• Season flour with salt& pepper.
• Dredge veal in flour to lightly coat.
• Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
• Add scallopini& cook for 30 to 45 seconds.
• Flip& cook for another 30 seconds or just until golden.
• Remove to a plate& season to taste.
• Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.
• Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
• Sprinkle the remaining balsamic over the veal& dust with parsley.

VEAL WITH TOMATOES AND BALSAMIC VINEGAR

Steps:

• Heat 1 tablespoon of the oil in a heavy flameproof casserole. Add the veal in batches and lightly brown over high heat, taking care not to crowd the meat in the pan. As the pieces are browned, remove them and place in a bowl.
• Add the remaining olive oil and the onion to the casserole, lower the heat and lightly brown the onion. Stir in 2/3 cup of the stock, 3 tablespoons of the vinegar and 1/2 cup of the tomatoes. Add 1 teaspoon of the rosemary leaves.
• Return the veal to the casserole along with any juices. Cover and simmer until the meat is tender, 1 to 1 1/2 hours. If necessary, add a little more stock during the cooking. The stew can be prepared up to this point 2 days ahead and refrigerated, or frozen for later use.
• Up to 2 hours before serving, reheat the stew. Stir in the remaining chopped tomatoes and balsamic vinegar and, if necessary, some additional stock. The stew should be quite moist. Add the remaining rosemary leaves, bring to a simmer and season to taste with salt and pepper. Simmer for 10 minutes, then remove from the heat and set aside, covered, until ready to serve. Just before serving, bring the stew to a simmer again, then transfer it to a serving dish and garnish with the fresh rosemary sprigs.