Veal Sauté: The Best Veal Sauté Recipe from Cook'n

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	Veal Sauté

Serves: 4

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   1 pound veal round steaks, about 1/2 inch thick
   2 tablespoons all-purpose flour
   1/2 teaspoon paprika
   1/2 teaspoon salt
   1/8 teaspoon pepper
   2 teaspoons olive oil or vegetable oil
   1/2 cup dry white wine or chicken broth
   1/4 cup water
   1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary or thyme leaves
   3/4 cup peeled tiny pearl onions (4 ounces)
   2 medium carrots, cut into julienne strips

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Trim fat from veal. Cut veal into 4 serving pieces. Mix flour, paprika, 1/4 teaspoon of the salt and the pepper. Coat veal with flour mixture. Flatten veal to 1/4-inch thickness between waxed paper or plastic wrap. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain. Add wine, water, rosemary, remaining 1/4 teaspoon salt, the onions and carrots. 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.
1 Serving: Calories 160 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 75mg; Sodium 340mg; Carbohydrate 9g (Dietary Fiber 2g); Protein 19g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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