Veal in Wine Sauce
Sautéed veal slices baked in a citrus-seasoned, vegetable laden wine sauce until fork tender.
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 ground black 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; sauté in a mixture of butter and oil using a large, heavy frying skillet. Season with salt and pepper. Transfer to a large baking dish and set aside.
- Using the same skillet, sauté chopped onion, chopped carrots, chopped celery rib, and 1 crushed garlic clove for about 6 minutes, or until softened, but not browned. Add white wine and simmer until reduced in half. Add chicken broth and simmer for 5 minutes.
- Pour over the veal in the baking dish. Add bay leaves, cover, and bake at 300°F (150°C) for 1 1/2 hours.
- Just before the end of baking, combine parsley, grated lemon peel, grated orange peel, and minced garlic. Sprinkle on top and continue cooking for 5 minutes.
Makes 6 servings.