Imagine a dish that transports you straight to the vibrant streets of Spain, where every bite tells a story of rich flavors and traditional cooking techniques. This Spanish-Style Breast of Veal is not just a recipe; it's a gastronomic adventure that transforms a simple cut of meat into a stunning masterpiece that will impress even the most discerning food lovers. Prepare to elevate your home cooking and create a restaurant-quality meal that will have everyone asking, "Who's the chef?"
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 veal breasts
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup diced tomatoes
- 1 cup white wine
- Salt and pepper to taste
Instructions
- Remove veal breasts from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat the veal breasts dry with paper towels and season generously with salt and pepper on both sides.
- Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
- Carefully place seasoned veal breasts in the hot pan and sear for 3-4 minutes on each side until golden brown, creating a nice caramelized exterior.
- Remove veal breasts from the pan and set aside on a clean plate.
- In the same pan, add chopped onions and sauté for 2-3 minutes until they become translucent and slightly soft.
- Add minced garlic and cook for another 30 seconds, being careful not to burn the garlic.
- Pour in white wine, scraping the bottom of the pan to release any browned bits for additional flavor.
- Add diced tomatoes and bring the mixture to a gentle simmer.
- Return the veal breasts to the pan, reducing heat to low and covering with a tight-fitting lid.
- Simmer for approximately 35-40 minutes, or until veal is tender and easily pierced with a fork.
- Remove lid and let sauce reduce for an additional 5 minutes if needed to thicken.
- Transfer veal breasts to a serving platter and spoon the rich tomato and wine sauce over the top.
- Garnish with fresh chopped parsley or herbs of choice before serving hot.
Tips
- Temperature is Key: Always let your veal come to room temperature before cooking to ensure even heat distribution and prevent tough meat.
- Pat Dry for Perfect Sear: Use paper towels to remove excess moisture from the veal breasts. This crucial step helps achieve that beautiful golden-brown crust.
- Don't Rush the Searing: Allow each side of the veal to develop a rich, caramelized exterior without moving it too much. This builds incredible flavor.
- Low and Slow Braising: Keep the heat low when simmering to ensure the veal becomes tender and absorbs all the delicious sauce flavors.
- Wine Matters: Choose a good quality white wine you'd enjoy drinking. The flavor concentrates during cooking, so quality makes a difference.
- Sauce Reduction: If the sauce is too thin, let it simmer uncovered for a few extra minutes to concentrate the flavors and achieve the perfect consistency.
- Garnish Wisely: Fresh herbs like parsley not only add color but also bring a fresh brightness that complements the rich sauce.
Nutrition Facts
Calories: 315kcal
Carbohydrates: g
Protein: g
Fat: 17g
Saturated Fat: g
Cholesterol: 80mg
