Best 13 Veal With Vinegar Sauce Recipes

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Indulge in the exquisite flavors of Veal with Vinegar Sauce, a classic dish that marries the tenderness of veal with the tangy brightness of a flavorful vinegar-based sauce. This culinary delight is a symphony of taste and texture, sure to tantalize your taste buds with every bite.

In the realm of veal dishes, Veal with Vinegar Sauce stands out with its unique combination of ingredients. The主角of the dish, veal, is renowned for its delicate and subtly sweet flavor, providing a perfect canvas for the vibrant sauce. The vinegar, the star of the sauce, adds a delightful acidity that cuts through the richness of the veal, creating a harmonious balance of flavors.

This recipe collection offers a diverse range of Veal with Vinegar Sauce preparations, each with its own distinctive flair. Whether you prefer the simplicity of a classic Italian Veal Piccata or the richness of a French Veal Marengo, you're sure to find a recipe that suits your palate.

For those who appreciate a traditional approach, the Italian Veal Piccata recipe delivers a timeless flavor combination. Thin slices of veal are dredged in flour and sautéed until golden brown, then bathed in a luscious sauce made with white wine, lemon juice, and capers. The result is a dish that exudes the essence of Italian culinary heritage.

If you seek a more elaborate and hearty preparation, the French Veal Marengo is an excellent choice. This recipe takes its inspiration from the battlefields of Marengo, where Napoleon Bonaparte is said to have enjoyed this dish. Veal is braised in a rich tomato sauce infused with white wine, mushrooms, and aromatic herbs, resulting in a stew that is both flavorful and comforting.

For those who prefer a lighter and more refreshing take on Veal with Vinegar Sauce, the German Veal Geschnetzeltes offers a delightful option. Thin strips of veal are sautéed with mushrooms and onions, then simmered in a creamy sauce made with white wine vinegar, mustard, and cream. The resulting dish is a symphony of delicate flavors and textures that will leave you craving more.

No matter your preference, the recipes in this collection provide a culinary journey that showcases the versatility and deliciousness of Veal with Vinegar Sauce. Prepare to savor the exquisite taste of this classic dish and let your taste buds embark on a delightful adventure.

Check out the recipes below so you can choose the best recipe for yourself!

VEAL MARSALA



Veal Marsala image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

Steps:

  • Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
  • Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
  • Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

VEAL WITH MUSHROOM-WINE SAUCE



Veal with Mushroom-Wine Sauce image

A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 veal cutlets (4 ounces each)
1/2 teaspoon canola oil
1 pound sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/2 cup white wine or reduced-sodium chicken broth
4 teaspoons all-purpose flour
1/4 cup water
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.

Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

VEAL SCALOPPINE WITH BALSAMIC VINEGAR



Veal Scaloppine With Balsamic Vinegar image

Use a top quality balsamic vinegar with this delicate meat rather than covering it with heavy tomato sauces & cheese!

Provided by CountryLady

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup flour
salt
pepper
1 lb veal scallopini, pounded very thin
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon finely chopped Italian parsley

Steps:

  • Season flour with salt& pepper.
  • Dredge veal in flour to lightly coat.
  • Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
  • Add scallopini& cook for 30 to 45 seconds.
  • Flip& cook for another 30 seconds or just until golden.
  • Remove to a plate& season to taste.
  • Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.
  • Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
  • Sprinkle the remaining balsamic over the veal& dust with parsley.

Nutrition Facts : Calories 289.7, Fat 12.8, SaturatedFat 5.5, Cholesterol 103.7, Sodium 75.7, Carbohydrate 13.7, Fiber 0.5, Sugar 1.4, Protein 25.5

SIMPLE VEAL PASTA SAUCE



Simple Veal Pasta Sauce image

Provided by Marcella Hazan

Categories     Bread     Tomato     Parmesan     Veal     Fall     Simmer

Yield Makes enough sauce for 1 pound of pasta, making 4 large or 6 small servings

Number Of Ingredients 8

3/4 pound fresh, ripe tomatoes or 1 cup canned imported Italian plum tomatoes, cut up, and drained of juice
3 tablespoons butter
1 tablespoon vegetable oil
1/4 cup chopped onion
1/2 pound ground veal
salt
black pepper ground fresh
1/4 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • If you are using fresh tomatoes, peel them by dipping them in boiling water for 1 minute, then squeeze off their skin. Halve the tomatoes, scoop out their seeds without squeezing, and chop up coarsely.
  • Put 2 tablespoons of butter and the vegetable oil in a small saucepan and turn on the heat to medium high. Cook the onion, stirring from time to time, until it becomes colored a pale gold.
  • Add the ground veal, and turn it over several times, using a wooden spoon, to brown it all over.
  • Add the cut-up tomato, salt, and several grindings of pepper, and with your wooden spoon turn over all ingredients two or three times. Cook at a steady but gentle simmer for 15 to 20 minutes.
  • Cook and drain the pasta and toss it immediately and thoroughly with the sauce, swirling into it the remaining tablespoon of butter and the grated Parmesan.

VEAL WITH TOMATOES AND BALSAMIC VINEGAR



Veal With Tomatoes And Balsamic Vinegar image

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 2h

Yield Six servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
3 pounds veal for stew (see note)
3/4 cup finely chopped onion
1 cup, approximately, veal or beef stock
4 tablespoons balsamic vinegar
1 1/2 cups finely chopped ripe plum tomatoes
1 1/2 teaspoons fresh rosemary leaves, plus fresh sprigs for garnish
Salt and freshly ground pepper to taste

Steps:

  • Heat 1 tablespoon of the oil in a heavy flameproof casserole. Add the veal in batches and lightly brown over high heat, taking care not to crowd the meat in the pan. As the pieces are browned, remove them and place in a bowl.
  • Add the remaining olive oil and the onion to the casserole, lower the heat and lightly brown the onion. Stir in 2/3 cup of the stock, 3 tablespoons of the vinegar and 1/2 cup of the tomatoes. Add 1 teaspoon of the rosemary leaves.
  • Return the veal to the casserole along with any juices. Cover and simmer until the meat is tender, 1 to 1 1/2 hours. If necessary, add a little more stock during the cooking. The stew can be prepared up to this point 2 days ahead and refrigerated, or frozen for later use.
  • Up to 2 hours before serving, reheat the stew. Stir in the remaining chopped tomatoes and balsamic vinegar and, if necessary, some additional stock. The stew should be quite moist. Add the remaining rosemary leaves, bring to a simmer and season to taste with salt and pepper. Simmer for 10 minutes, then remove from the heat and set aside, covered, until ready to serve. Just before serving, bring the stew to a simmer again, then transfer it to a serving dish and garnish with the fresh rosemary sprigs.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 2 grams, Sodium 791 milligrams, Sugar 4 grams

VEAL CHOPS WITH PEPPERS



Veal Chops with Peppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 9

4 (1 1/2-inch thick cut) bone-in veal chops
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, smashed away from skins
6 cubanelle Italian sweet peppers, sliced
1/2 cup dry white wine
2 hot cherry peppers, chopped
2 to 3 tablespoons juice from pepper jar, a splash
Chopped flat-leaf parsley, for garnish

Steps:

  • Heat a skillet with oven safe handle over medium high heat. Preheat oven to 375 degrees F.
  • Season the chops with salt and pepper. To hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, remove from pan to a plate. Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley.

VEAL WITH VINEGAR SAUCE



Veal with Vinegar Sauce image

Categories     Sauté     Quick & Easy     Vinegar     Meat     Veal     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1/3 cup all purpose flour
Pinch of cayenne pepper
1 pound veal (preferably top round), cut into 1/4-inch-thick slices
3 tablespoons olive oil
4 garlic cloves, minced
1/4 cup red wine vinegar
1 1/2 cups canned unsalted beef broth
1/2 cup packed chopped fresh Italian parsley

Steps:

  • Stir flour and pinch of cayenne pepper in shallow pie dish. Lightly coat veal with flour mixture, shaking off excess. Heat olive oil in large nonstick skillet over medium-high heat. Add veal in batches and cook just until outside is no longer pink, about 1 minute per side. Transfer veal to platter.
  • Add minced garlic to skillet and sauté 1 minute. Return veal to skillet. Pour vinegar over (mixture will steam). Pour beef broth over. Boil until sauce is reduced by half and veal is tender, about 6 minutes. Transfer veal to platter. Tent with aluminum foil to keep warm. Add chopped parsley to skillet. Cook until sauce is thick, about 5 minutes. Season to taste with salt. Pour sauce over veal and serve.

VEAL CHOPS IN VINEGAR SAUCE



Veal Chops In Vinegar Sauce image

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 9

6 loin veal chops, cut 1/2 inch thick
2 tablespoons cooking oil
1 carrot, in fine julienne
1 stalk celery, in fine julienne
1/2 medium onion, quartered and sliced thin
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/2 cup chicken stock
Salt and freshly ground black pepper

Steps:

  • Trim the chops of any excess fat. If there is not much meat on the tail porton, cut the tails away. Otherwise attach them to the chops with toothpicks. Dry the chops.
  • Heat oil in a heavy skillet large enough to hold the chops in a single layer. Saute the chops over high heat until just seared. Remove from heat and keep warm.
  • Add the vegetables to the skillet and cook, stirring, for about five minutes, until they are just tender. Stir in the vinegar, tomato paste and stock. Cook, stirring for several minutes. Season to taste with salt and pepper.
  • Return the chops to the skillet and baste with the sauce. Cover and cook to desired degree of doneness -about six minutes should be enough for medium.

GRILLED VEAL CHOPS WITH RAW SAUCE



Grilled Veal Chops with Raw Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 10

4 vine ripe tomatoes, cut into 8 wedges, each wedge cut in 1/2
1/2 cup, 10 leaves, fresh basil leaves, torn
1 handful flat leaf parsley, coarsely chopped
1 small red onion, thinly sliced
Salt and pepper
3 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil, divided
4 bone-in rib veal chops about 1 to 1 1/2 inches thick
1 pound fresh spinach, trimmed of thick stems and washed
1/2 cup pitted kalamata olives, roughly chopped

Steps:

  • In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
  • Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
  • Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

VEAL IN WINE SAUCE



Veal in Wine Sauce image

Veal meat varies so widely that you may need to add a few more minutes cooking time than what is posted.

Provided by mermaidmagic

Categories     White Rice

Time 22m

Yield 2 serving(s)

Number Of Ingredients 10

1 lb veal, cut from the leg
2 tablespoons butter
2 scallions, chopped
3 mushrooms, sliced
1 teaspoon paprika
1 tablespoon flour
3/4 cup white wine
1/4 cup whipping cream
salt and pepper
rice

Steps:

  • Cut veal into strips.
  • Saute scallions in hot butter until soft.
  • Add veal strips and saute over high heat for 2 minutes.
  • Toss in mushrooms and cook for another 2 minutes.
  • Stir in paprika, flour, salt and pepper.
  • Add wine to form a sauce.
  • Add cream.
  • Cook for another 1 or 2 minutes.
  • Serve over rice.

Nutrition Facts : Calories 632.2, Fat 38.2, SaturatedFat 20.5, Cholesterol 257.3, Sodium 287.7, Carbohydrate 8.7, Fiber 1.2, Sugar 1.8, Protein 46.4

VEAL CHOPS IN CHERRY-PEPPER SAUCE



Veal Chops in Cherry-Pepper Sauce image

You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on veal chops as I call for here, or on pork chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."

Provided by Sam Sifton

Categories     easy, meat, one pot, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 (16-ounce) jar pickled hot cherry peppers
3 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 cup dry white wine
Kosher salt and freshly ground black pepper, to taste
4 bone-in veal chops, cut about 1-inch thick (approximately 10 ounces each)
1 tablespoon neutral oil, like canola or grapeseed
2 tablespoons cold salted butter
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
  • When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
  • Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

VEAL ROLLS WITH PECORINO AND BALSAMIC VINEGAR



Veal Rolls with Pecorino and Balsamic Vinegar image

Categories     Beef     Cheese     Pork     Sauté     Low Carb     Spring     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 10

3/4 cup grated pecorino Romano cheese (about 2 ounces)
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons drained capers, chopped
1 large garlic clove, minced
8 1/4-inch-thick veal scallops (each about 5x4 inches)
8 1/8-inch-thick slices cooked ham (each about 5x4 inches)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup dry white wine
2 tablespoons balsamic vinegar

Steps:

  • Combine pecorino Romano, rosemary, capers and garlic in small bowl. Season with salt and pepper.
  • Place veal scallops in single layer on work surface. Sprinkle with salt and pepper. Place 1 ham slice atop each veal slice. Sprinkle cheese mixture atop ham, dividing equally. Fold in long sides, covering 1/2 inch of filling on each side. Starting at 1 short end, roll up as for jelly roll. Fasten with toothpicks.
  • Melt butter with oil in heavy large skillet over medium-high heat. Add veal rolls; sauté until brown on all sides, about 4 minutes. Add wine to skillet; boil until liquid is reduced by half and veal is cooked through, turning once, about 1 1/2 minutes. Transfer veal to platter. Add vinegar to skillet; boil until sauce thickens slightly, about 1 minute. Season sauce to taste with salt and pepper. Remove toothpicks from veal. Pour sauce over veal and serve.

PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE



Pork (or veal) Cutlets with Balsamic Sauce image

A very quick and flavorful dish. The recipe was shared on another cooking website and has been a hit in our family.

Provided by PanNan

Categories     Veal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

1/2 cup breadcrumbs
vegetable oil
4 (4 ounce) pork cutlets or 4 (4 ounce) veal cutlets, pounded thin
2 tablespoons butter
2 cloves garlic, minced
4 sage leaves, chopped
2/3 cup chicken broth
1 teaspoon brown sugar
2 tablespoons balsamic vinegar
parmesan cheese, shavings

Steps:

  • Spread the breadcrumbs on a piece of wax paper.
  • Press both sides of the cutlets into the breadcrumbs, until coated.
  • Heat a large skillet over medium-high heat.
  • Add a little oil and cook the cutlets on each side until lightly browned and cooked.
  • You may need to add a little oil to brown the other side.
  • Stir the butter, garlic, and sage into the skillet.
  • Cook for a minute.
  • Add the chicken broth and sugar.
  • Let it simmer down to about 1/3 cup.
  • Add the vinegar and simmer a minute more.
  • Pour the sauce over the cutlets and serve.
  • If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.

Nutrition Facts : Calories 536.9, Fat 21.2, SaturatedFat 10.5, Cholesterol 180.2, Sodium 665.1, Carbohydrate 25.7, Fiber 1.3, Sugar 6.6, Protein 56.5

Tips:

  • Use high-quality veal for the best flavor. Look for veal that is pale pink in color and has a fine texture.
  • Sear the veal in a hot pan to create a flavorful crust. This will help to keep the meat moist and juicy.
  • Use a good quality vinegar for the sauce. A balsamic or red wine vinegar will add a nice depth of flavor.
  • Add some fresh herbs to the sauce for extra flavor. Thyme, rosemary, and oregano are all good choices.
  • Serve the veal with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Veal with vinegar sauce is a classic dish that is both delicious and easy to make. The key to making a great veal with vinegar sauce is to use high-quality ingredients and to cook the veal properly. With a little care and attention, you can create a dish that is sure to impress your friends and family.

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