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Veal in Wine Sauce recipe

Seasoned, floured and sauteed veal slicesare baked in a citrus-seasoned, vegetable laden wine sauce untilfork tender.

Recipe: Veal in Wine Sauce

3 pounds veal, sliced
1/2 cup all-purpose flour
4 tablespoons butter
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion, chopped
2 carrots, chopped
1 celery rib, chopped
1 garlic clove, crushed
1 cup white wine
1 cup chicken broth
2 bay leaves
3 tablespoons flat-leaf parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1 teaspoon minced garlic

  • Dredge sliced veal in flour; saute ina mixture of butter and oil using a large, heavy frying skillet.Season with salt and pepper. Transfer to a large baking dishand set aside.
  • Using the same skillet, saute choppedonion, chopped carrots, chopped celery rib, and 1 crushed garlicclove for about 6 minutes, or until softened, but not browned.Add white wine and simmer until reduced in half. Add chickenbroth and simmer for 5 minutes.
  • Pour over the veal in the baking dish.Add bay leaves, cover, and bake at 300°F (150°C) for1 1/2 hours.
  • Just before the end of baking, combineparsley, grated lemon peel, grated orange peel, and minced garlic.Sprinkle on top and continue cooking for 5 minutes.

    Makes 6 servings.

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  • Comments

    1 Comment


    We suggest Pinot Noir for the sauce since it’s generally soft and mild enough to harmonize with and not overwhelm lean veal, but any other low-tannin red wine will work excellently. Please confirm the information below before signing in. Already have an account?

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