Veal Rounds with Vegetables

This is old-school Continental cooking at its simplest: thin veal fillets seared in butter, then topped right in the pan with stewed tomatoes, white asparagus spears, and sliced fresh mushrooms. Everything cooks together gently, with the pan juices spooned over the top to baste the vegetables and keep the meat moist.

Cutting the veal thin (about ¼ inch) is important. Thick cuts need longer cooking, which dries out this lean meat. Thin rounds sear quickly, pick up beautiful color from the paprika, and stay tender throughout.

The vegetables are arranged directly on each fillet like a composed dish. This isn’t a stir-fry or a stew. Each portion comes out of the pan looking intentional, almost restaurant-plated, which makes it a solid choice for a dinner party.

Chef Tips

• Pat the veal dry before seasoning. Wet meat steams instead of browning, and you want that golden crust from the paprika and butter.
• Cook gently once the vegetables are on. High heat will toughen the veal and turn the mushrooms rubbery.
• Serve with pureed potatoes as the recipe suggests. The buttery pan juices make a natural sauce that pools into the potatoes beautifully.
• Fresh mushrooms are a must here. Canned mushrooms won’t give you the same texture or earthy flavor.

Variations

• Chicken swap: Use thin-pounded chicken cutlets if veal isn’t available. Same technique, slightly longer cook time.
• Fresh asparagus: Substitute blanched fresh green asparagus for the canned white for a brighter, snappier result.