Veal with Sherry Sauce Recipe

Name: Veal with Sherry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (1/4 stick) butter; 2 tablespoons olive oil; 1 pound veal scallops; All purpose flour; 1 cup canned beef broth; 1/2 cup canned low-salt chicken broth; 2/3 cup dry Sherry; 2 tablespoons fresh lemon juice; 4 garlic cloves, chopped; 1/2 teaspoon Worcestershire sauce; Minced fresh parsley

Servings: persons

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 pound veal scallops
All purpose flour
1 cup canned beef broth
1/2 cup canned low-salt chicken broth
2/3 cup dry Sherry
2 tablespoons fresh lemon juice
4 garlic cloves, chopped
1/2 teaspoon Worcestershire sauce
Minced fresh parsley

1
Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large skillet over medium-high heat.
2
Season veal with salt and pepper.
3
Dredge veal in flour, shaking off excess.
4
Add veal to skillet in batches and saute until golden brown and cooked through, about 1 minute per side.
5
Transfer veal to platter.
6
Cover with foil and keep warm.
7
Add broths, Sherry, lemon juice, garlic and Worcestershire sauce to same skillet.
8
Bring to boil over high heat, scraping up any browned bits from skillet.
9
Cook until sauce is reduced to 3/4 cup, about 10 minutes.
10
Pour sauce over veal.
11
Sprinkle with parsley and serve.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons (1/4 stick) butter, 2 tablespoons olive oil, 1 pound veal scallops, All purpose flour, and more.

Yes, Veal with Sherry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal with Sherry Sauce

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