Spring Veal

Veal is an excellent source of B vitamins, including niacin, vitamin B6, and vitamin B12, which is found only in animal foods.

Veal is a good source of heme iron, the organic form of iron found in foods of animal origin.

This recipes offer the combination of spring vegetables in a delicate flavor and attractive tender veal.

Serve 4


2 lb veal cutlets (4 pieces)

5 shallots, minced

2 oz prosciutto, minced

1 tablespoon olive oil

2 tablespoon unsalted butter

½ cup white wine

2 large carrots, sliced

1 cup chicken stock,

3 spring fresh thyme

1 bunch asparagus, cut into pieces

1 cup peas

½ cup heavy cream


Place the veal in a bowl. Sprinkle with 1 tsp salt and ½ tsp pepper and toss to coat evenly. In a large heavy pot over medium high heat, melt the butter with olive oil. Saute the veal until evenly browned on all sides, 7 minutes. Transfer the veal to a plate and set aside.

Add the shallots and prosciutto to the pot and saute over medium-high heat for about 1 minute. Pour in the wine and deglaze the pot, scarping the bottom with a wooden spoon to dislodge any browned bits. Add the stock and bring to a boil.

Add the veal and any accumulated juices to the pot. Tuck the thyme springs among the veal, then cover and cook over very low heat for ½ hour. Add the carrots, cover and cook until the carrots are almost tender, about 30 minutes. Add the asparagus and peas and continue to cook, covered, until the vegetables are tender.Stir in the cream and cook until the sauce is heated through, about 5 minutes. Season to taste with salt and pepper.

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