Recipe courtesy of Wolfgang Puck
Total:
1 hr 5 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Salad:

Directions

Cut the veal into thin slices, the size of a silver dollar.

In a heavy saute pan, add oil and sear meat. Add onions and saute until golden brown. Deglaze with stock, add the paprika, cumin, garlic, cayenne, and bay leaf. Season with salt and pepper.

Add the rice and cook over low heat for about 20 minutes or until rice is almost done. About 5 minutes before rice is cooked, stir in red peppers and cornichons.

Serve hot and sprinkle with fresh herbs and grated Parmesan.

Serve with butter lettuce salad that has been lightly dressed with pumpkinseed oil and balsamic vinegar and seasoned with salt and pepper.

IDEAS YOU'LL LOVE

Veal Piccata

Recipe courtesy of Anne Burrell

Braised Lamb Shanks

Recipe courtesy of Anne Burrell

Slow-Cooker Braised Brisket (Machaca)

Recipe courtesy of Marcela Valladolid

Braised Veal Shoulder

Recipe courtesy of Michael Symon

Stuffed Braised Veal Breast

Recipe courtesy of Anne Burrell

Stuffed Braised Veal Breast

Recipe courtesy of Anne Burrell

Braised Veal Shanks with Gremolata

Recipe courtesy of Michael Symon

Braised Veal Cheeks with Coconut Risotto

Recipe courtesy of Bobby Flay

Braised Veal Shoulder with Wilted Arugula

Recipe courtesy of Kerry Heffernan

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking