Ingredients
1
pound veal round steak, 1/2 inch thick
2
tablespoons Gold Medal™ all-purpose flour
1/2
teaspoon paprika
1/4
teaspoon salt
1/8
teaspoon pepper
2
teaspoons olive or vegetable oil
1/2
cup dry white wine or Progresso™ chicken broth (from 32-ounce carton)
1/4
cup water
1
teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1/4
teaspoon salt
3/4
cup peeled pearl onions (4 ounces)
2
medium carrots, cut into julienne strips
Chopped fresh parsley, if desired
Preparation
Remove fat from veal. Cut veal into 4 serving pieces.
Mix flour, paprika, 1/4 teaspoon salt and the pepper. Coat veal with flour mixture. Flatten between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain.
Add wine, water, rosemary, 1/4 teaspoon salt, the onions and carrots to veal in skillet. 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. Sprinkle with parsley.
