Veal a la American

Contributed by Steve at O'Reilly's Canungra Valley Vineyards

This veal recipe has just a few carefully chosen added flavours to complement the delicacy of the veal rather than overpower it. Cooking with butter rather than oil allows the meat to brown at a lower temperature.

Ingredients for 4 people:

  • Veal steaks (600g)
  • Plain flour (1 cup)
  • Butter (2 tbspn)
  • Beef or chicken stock (250ml
  • French Mustard (1 tbspn)
  • Capers (1/3 cup)
  • Pouring cream (150ml)
  • Juice of one Lemon


  • Cut veal steak across the grain into small 1cm thick slices and bash with meat tenderizer
  • Toss meat in flour and shake off excess
  • Cook meat lightly in pan using butter (not oil)
  • Place cooked meat aside for later
  • Heat stock in pan (bring to just below boiling point)
  • Add meat to pan
  • Stir in tablespoon of mustard
  • Add cut capers and lemon juice (de pip)
  • Pour in cream, stir and simmer for 5 minutes
  • Serve with mashed potato and your favourite vegetables

Wine selection

Steve has selected the Bernard Reserve Chambourcin. He says

All these flavours need is a wine of great character and complexity. This Chambourcin was grown on the southern side of our vineyard and harvested in early March 2003. At Canungra we have found Chambourcin to be a very versatile variety. Fermented on skins and pressed at dryness our Bernard Reserve Chambourcin contains lovely earthy tones, rich plum and berry flavours complete with unami characteristics starting at the middle and continuing all the way through to the back palate.

O'Reilly's Canungra Valley Vineyards is located in the peaceful Canungra Valley, Gold Coast Hinterland, just a 60 minute scenic drive south of Brisbane.

This veal recipe is part of the Albarino to Zinfandel Project

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