29 Delicious Veal Cutlet Recipes for Every Occasion

Get ready to elevate your dinner game! Whether you’re craving quick weeknight meals, elegant dinner party dishes, or cozy comfort food, these veal cutlet recipes have you covered for every occasion. From crispy classics to creative twists, we’ve gathered 29 mouthwatering options that will make this tender cut your new go-to. Let’s dive into these delicious dishes that are sure to impress family and friends alike.

Classic Breaded Veal Cutlets

Sometimes the most satisfying meals come from simple techniques done right, and breaded veal cutlets are a perfect example of this cooking truth. Start with quality veal cutlets, and I’ll walk you through creating that golden, crispy exterior that gives way to tender meat inside.

Ingredients

– 4 veal cutlets, about ½ inch thick
– A couple of cups of all-purpose flour
– 2 large eggs
– A splash of milk
– A couple of cups of breadcrumbs
– A generous pinch of salt
– A few good cracks of black pepper
– About a cup of vegetable oil for frying
– A lemon, cut into wedges

Instructions

1. Place each veal cutlet between two pieces of plastic wrap and pound them evenly to ¼ inch thickness using a meat mallet or heavy skillet.
2. Set up three shallow dishes: put flour in the first, whisk eggs with milk in the second, and combine breadcrumbs with salt and pepper in the third.
3. Dredge one cutlet completely in the flour, shaking off any excess coating.
4. Dip the floured cutlet into the egg mixture, letting the excess drip back into the bowl.
5. Press the cutlet firmly into the breadcrumb mixture, ensuring full coverage on both sides.
6. Place the breaded cutlet on a wire rack and repeat steps 3-5 with remaining cutlets.
7. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F, checking with a thermometer.
8. Carefully place two cutlets in the hot oil and fry for 2-3 minutes until the bottom is golden brown.
9. Flip the cutlets using tongs and fry for another 2-3 minutes until both sides are evenly browned.
10. Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
11. Repeat the frying process with the remaining two cutlets.
12. Serve the cutlets immediately with lemon wedges for squeezing over the top.

Delightfully crisp on the outside while remaining remarkably tender inside, these cutlets offer a satisfying contrast in every bite. The subtle veal flavor shines through the seasoned coating, making them perfect alongside roasted vegetables or sliced over a simple green salad for a complete meal.

Veal Cutlets in Mushroom Cream Sauce

Browning veal cutlets to golden perfection before simmering them in a rich mushroom cream sauce creates a comforting dish that feels both elegant and approachable for weeknight dinners. This method ensures tender meat and a deeply flavorful sauce that comes together with straightforward techniques anyone can master.

Ingredients

– 4 veal cutlets (about 1 pound total)
– A couple of tablespoons of olive oil
– 1 cup of sliced cremini mushrooms
– 1 minced garlic clove
– A splash of dry white wine (about ¼ cup)
– ½ cup of heavy cream
– ½ cup of chicken broth
– A pinch of salt and black pepper
– A tablespoon of chopped fresh parsley

Instructions

1. Pat the veal cutlets completely dry with paper towels to ensure a good sear.
2. Season both sides of the veal cutlets evenly with salt and black pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the veal cutlets in the hot skillet without overcrowding, cooking them for 3 minutes per side until golden brown.
5. Remove the veal from the skillet and set them aside on a plate.
6. Add the sliced cremini mushrooms to the same skillet and cook for 5 minutes, stirring occasionally, until they release their moisture and turn golden.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in ¼ cup of dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon for extra flavor.
9. Add ½ cup of chicken broth and ½ cup of heavy cream, stirring to combine.
10. Return the veal cutlets to the skillet, nestling them into the sauce.
11. Reduce the heat to low, cover the skillet, and simmer for 10 minutes until the veal is tender and the sauce has thickened slightly.
12. Stir in 1 tablespoon of chopped fresh parsley just before serving.

Melt-in-your-mouth veal pairs beautifully with the earthy mushrooms and velvety cream sauce, creating a luxurious texture that’s perfect over egg noodles or mashed potatoes. For a fresh twist, top with extra parsley and serve alongside roasted asparagus to balance the richness.

Parmesan-Crusted Veal Cutlets

Making perfectly crispy Parmesan-crusted veal cutlets might seem intimidating, but breaking it down into simple stages ensures success every time. Mastering the breading station setup first prevents messy hands and uneven coating. You’ll be amazed how these golden cutlets elevate any weeknight dinner into something special.

Ingredients

– 4 thin veal cutlets (about 1 pound total)
– A couple of large eggs
– A generous splash of whole milk
– About a cup of all-purpose flour
– A heaping cup of finely grated Parmesan cheese
– A good cup of plain breadcrumbs
– A big pinch of kosher salt
– Several grinds of black pepper
– A light sprinkle of garlic powder
– A cup or so of vegetable oil for frying
– A couple of lemon wedges for serving

Instructions

1. Pat the veal cutlets completely dry with paper towels on both sides.
2. Whisk together the eggs and milk in a shallow bowl until fully combined.
3. Place the flour in a separate shallow dish and season it with half the salt, pepper, and garlic powder.
4. Combine the Parmesan, breadcrumbs, and remaining seasonings in a third shallow dish, mixing thoroughly with a fork.
5. Dredge one veal cutlet in the flour mixture, shaking off any excess coating.
6. Dip the floured cutlet into the egg mixture, letting the excess drip back into the bowl.
7. Press the cutlet firmly into the Parmesan-breadcrumb mixture, ensuring both sides are evenly coated.
8. Place the breaded cutlet on a wire rack and repeat steps 5-7 with the remaining cutlets.
9. Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F, checking with a thermometer.
10. Carefully place two cutlets in the hot oil without crowding the pan, frying for 2-3 minutes.
11. Flip the cutlets using tongs when the edges appear golden brown and crispy.
12. Fry for another 2-3 minutes until the second side is deeply golden and crisp.
13. Transfer the cooked cutlets to a clean wire rack set over a baking sheet to drain.
14. Repeat the frying process with the remaining two cutlets, maintaining the oil temperature.
15. Let the cutlets rest for 2 minutes before serving to allow the crust to set properly.

Serve these cutlets immediately while the Parmesan crust remains shatteringly crisp against the tender veal. Squeezing fresh lemon juice over the top brightens the rich, savory flavors beautifully. Stack them over creamy polenta or slice them into strips for a sophisticated salad topper that never fails to impress.

Veal Cutlets with Lemon Herb Sauce

Ready to master a restaurant-quality dish that’s surprisingly approachable? These veal cutlets with lemon herb sauce combine tender meat with a bright, creamy sauce that will make you feel like a professional chef in your own kitchen. Let’s walk through each step together to ensure perfect results every time.

Ingredients

– 4 veal cutlets (about 1 pound total)
– ½ cup all-purpose flour
– 2 large eggs
– 1 cup breadcrumbs
– ½ cup grated Parmesan cheese
– 4 tablespoons olive oil
– 2 tablespoons butter
– 3 cloves garlic, minced
– 1 cup chicken broth
– ½ cup heavy cream
– Juice from 1 lemon (about 3 tablespoons)
– A handful of fresh parsley, chopped
– A couple of fresh thyme sprigs
– A pinch of salt
– A good grind of black pepper

Instructions

1. Place the veal cutlets between two sheets of plastic wrap and pound them to ¼-inch thickness using a meat mallet or heavy pan.
2. Set up three shallow dishes: put flour in the first, beat eggs in the second, and combine breadcrumbs with Parmesan cheese in the third.
3. Season both sides of each cutlet with salt and pepper.
4. Dredge each cutlet in flour, shaking off any excess.
5. Dip the floured cutlets into the beaten eggs, letting excess drip back into the bowl.
6. Press each cutlet into the breadcrumb mixture, coating both sides completely.
7. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers (about 350°F).
8. Cook two cutlets for 2-3 minutes per side until golden brown and crispy, then transfer to a plate.
9. Add remaining 2 tablespoons olive oil and repeat with the other two cutlets.
10. Reduce heat to medium and melt butter in the same skillet.
11. Add minced garlic and cook for 1 minute until fragrant but not browned.
12. Pour in chicken broth, scraping up any browned bits from the pan bottom.
13. Stir in heavy cream and lemon juice, then add thyme sprigs.
14. Simmer the sauce for 5 minutes until it thickens enough to coat the back of a spoon.
15. Remove thyme sprigs and stir in chopped parsley.
16. Return all veal cutlets to the skillet, spooning sauce over them.
17. Heat for 2 minutes until the cutlets are warmed through.

What makes this dish truly special is the contrast between the crispy, golden cutlets and the velvety lemon herb sauce that clings to every bite. The Parmesan in the breading adds a savory depth that balances the bright acidity of the lemon. Try serving these over creamy polenta or with roasted asparagus to soak up every last drop of that delicious sauce.

Grilled Veal Cutlets with Rosemary Marinade

A perfectly grilled veal cutlet starts with proper preparation and a flavorful marinade that infuses every bite with aromatic rosemary and garlic. As a cooking teacher, I’ll walk you through each step methodically so even beginners can achieve restaurant-quality results at home. Let’s begin with gathering our ingredients and preparing the marinade that will transform these simple cutlets into something extraordinary.

Ingredients

• 4 veal cutlets, about ½-inch thick each
• ¼ cup of olive oil
• 3 fresh rosemary sprigs, leaves stripped and chopped
• 3 garlic cloves, minced
• a generous splash of lemon juice (about 2 tablespoons)
• a couple of teaspoons of kosher salt
• freshly ground black pepper to coat both sides

Instructions

1. Place the veal cutlets in a shallow baking dish large enough to hold them in a single layer.
2. In a small bowl, whisk together the olive oil, chopped rosemary, minced garlic, and lemon juice until well combined.
3. Pour the marinade over the veal cutlets, making sure each cutlet is fully coated on both sides.
4. Sprinkle the kosher salt evenly over both sides of each cutlet.
5. Generously grind black pepper over both sides of each cutlet.
6. Cover the baking dish with plastic wrap and refrigerate for exactly 30 minutes—this allows the flavors to penetrate without the lemon juice toughening the meat.
7. Preheat your grill to medium-high heat (about 400°F) while the cutlets marinate.
8. Remove the cutlets from the refrigerator and let them sit at room temperature for 5 minutes before grilling.
9. Place the cutlets on the preheated grill and cook for 4 minutes without moving them to develop nice grill marks.
10. Flip each cutlet using tongs and cook for another 3-4 minutes until the internal temperature reaches 145°F for medium.
11. Transfer the grilled cutlets to a clean plate and let them rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat.

Here’s what makes these cutlets special: the rosemary marinade creates a beautifully caramelized crust while keeping the interior incredibly tender and juicy. The garlic and lemon brighten the rich veal flavor without overpowering it. For a complete meal, serve these cutlets alongside roasted potatoes that can absorb any extra marinade drippings, or slice them thin over a fresh arugula salad for a lighter option.

Veal Piccata with Capers and Lemon

Today’s the perfect day to master a restaurant-quality dish that’s surprisingly simple to prepare. This veal piccata brings together tender meat with bright, briny flavors that will impress any dinner guest while being approachable enough for weeknight cooking.

Ingredients

– 4 thin veal cutlets (about 1 pound total)
– ½ cup all-purpose flour
– A couple of tablespoons of olive oil
– 3 tablespoons of butter
– ½ cup dry white wine
– ¾ cup chicken broth
– Juice from 1 large lemon (about ¼ cup)
– 2 tablespoons of capers, drained
– A small handful of fresh parsley, chopped
– Salt and freshly ground black pepper

Instructions

1. Place veal cutlets between two sheets of plastic wrap and gently pound them to ¼-inch thickness using a meat mallet or heavy pan.
2. Season both sides of each cutlet generously with salt and pepper.
3. Spread flour on a plate and dredge each cutlet, shaking off any excess flour.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
5. Cook veal cutlets for 2 minutes per side until golden brown, working in batches if needed to avoid crowding the pan.
6. Transfer cooked veal to a plate and cover loosely with foil to keep warm.
7. Reduce heat to medium and melt 2 tablespoons of butter in the same skillet.
8. Pour in white wine and simmer for 1 minute, scraping up all the browned bits from the pan bottom.
9. Add chicken broth and lemon juice, then simmer for 3 minutes until the liquid reduces by about half.
10. Stir in capers and remaining tablespoon of butter until the sauce thickens slightly.
11. Return veal cutlets to the skillet and spoon sauce over them, heating for 1 minute to warm through.
12. Sprinkle with chopped parsley just before serving.

Golden-brown veal cutlets become wonderfully tender in the bright, buttery sauce, while the capers provide little bursts of briny flavor. Serve this over angel hair pasta to soak up every drop of the lemony sauce, or alongside roasted asparagus for a complete meal that feels both elegant and comforting.

Italian Veal Marsala

Let’s tackle this classic Italian-American favorite that transforms simple ingredients into restaurant-quality elegance right in your own kitchen. Learning to make Veal Marsala will give you a foolproof dinner party dish that impresses every time, with its rich wine sauce and tender meat.

Ingredients

– 4 thin veal cutlets (about 1 pound total)
– A good dusting of all-purpose flour (about ½ cup)
– A couple of tablespoons of olive oil
– 8 ounces of sliced cremini mushrooms
– 2 minced garlic cloves
– A generous ½ cup of dry Marsala wine
– A splash of chicken broth (about ¼ cup)
– 2 tablespoons of cold butter, cut into small pieces
– A small handful of fresh chopped parsley

Instructions

1. Pat the veal cutlets completely dry with paper towels and season both sides generously with salt and pepper.
2. Spread the flour on a plate and dredge each veal cutlet thoroughly, shaking off any excess flour.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place 2 veal cutlets in the hot skillet and cook for exactly 2 minutes per side until golden brown.
5. Transfer the cooked veal to a clean plate and repeat with the remaining oil and cutlets.
6. Add the sliced mushrooms to the same skillet and cook for 5-6 minutes, stirring occasionally, until they release their liquid and turn golden brown.
7. Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
8. Pour in the Marsala wine, scraping up all the browned bits from the bottom of the pan with a wooden spoon.
9. Add the chicken broth and let the sauce simmer for 3-4 minutes until reduced by about half.
10. Reduce the heat to low and whisk in the cold butter pieces one at a time until the sauce becomes glossy and slightly thickened.
11. Return all the veal cutlets to the skillet, spooning the sauce over them, and heat for 1 minute to warm through.
12. Sprinkle with fresh parsley just before serving. Getting this dish right means you’ll enjoy veal that’s fork-tender beneath a glossy, deeply flavored mushroom sauce. The Marsala wine creates a complex sweetness that balances perfectly with the earthy mushrooms, while the quick cooking keeps the veal remarkably juicy. Serve it over creamy polenta or alongside roasted asparagus for a complete Italian-inspired meal that feels both comforting and sophisticated.

Veal Cutlets with Garlic Butter

Just when you need a comforting yet elegant dinner that comes together quickly, these veal cutlets deliver restaurant-quality results right at home. Juicy, tender veal gets a golden sear before being bathed in a rich garlic butter sauce that’s perfect for any weeknight meal. Let’s walk through each step together to ensure perfect results every time.

Ingredients

– 4 veal cutlets, about ½ inch thick
– A couple of tablespoons of all-purpose flour
– A good pinch of kosher salt
– A few cracks of black pepper
– 2 tablespoons of olive oil
– 3 tablespoons of unsalted butter
– 3 garlic cloves, minced
– A splash of chicken broth
– A squeeze of fresh lemon juice
– A small handful of chopped fresh parsley

Instructions

1. Pat the veal cutlets completely dry with paper towels to ensure a proper sear.
2. Combine the flour, salt, and pepper on a plate, then dredge each cutlet thoroughly in the mixture.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the cutlets in the hot skillet without crowding them, working in batches if necessary.
5. Cook the cutlets for 3 minutes per side until golden brown and cooked through.
6. Transfer the cooked cutlets to a plate and tent loosely with foil to keep warm.
7. Reduce the heat to medium and melt the butter in the same skillet.
8. Add the minced garlic and cook for 1 minute until fragrant but not browned.
9. Pour in the chicken broth, scraping up all the browned bits from the bottom of the pan.
10. Squeeze in the lemon juice and stir to combine the sauce.
11. Return the cutlets to the skillet, spooning the garlic butter sauce over them.
12. Sprinkle with the chopped parsley just before serving.

Buttery and tender, these cutlets have a delicate texture that melts in your mouth with each garlicky bite. The pan sauce adds a bright, savory note that pairs beautifully with mashed potatoes or crusty bread for soaking up every last drop. For a special touch, top with extra lemon zest and serve alongside roasted asparagus for a complete meal that feels both comforting and sophisticated.

Veal Milanese with Arugula Salad

Meticulously preparing Veal Milanese with Arugula Salad transforms simple ingredients into a restaurant-worthy meal that’s surprisingly approachable for home cooks. Let’s walk through each step together to create that perfect crispy coating and vibrant salad topping.

Ingredients

• 4 veal cutlets, about ¼ inch thick
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese
• 1 cup vegetable oil
• 4 cups fresh arugula
• 1 lemon
• 2 tablespoons olive oil
• A pinch of salt
• A couple cracks of black pepper

Instructions

1. Place veal cutlets between two sheets of plastic wrap and pound them to ⅛-inch thickness using a meat mallet or heavy pan.
2. Set up three shallow dishes: place flour in the first, beat eggs in the second, and combine breadcrumbs with Parmesan in the third.
3. Season both sides of each veal cutlet with salt and pepper.
4. Dredge one cutlet in flour, shaking off any excess.
5. Dip the floured cutlet into the beaten eggs, letting excess drip back into the bowl.
6. Press the cutlet into the breadcrumb mixture, coating both sides completely.
7. Repeat steps 4-6 with remaining cutlets.
8. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
9. Carefully place one breaded cutlet into the hot oil and fry for 2-3 minutes per side until golden brown.
10. Transfer the cooked cutlet to a wire rack set over a baking sheet to drain.
11. Repeat frying process with remaining cutlets, working in batches to avoid overcrowding.
12. While cutlets rest, toss arugula with olive oil and juice from half the lemon in a large bowl.
13. Season the arugula salad with a pinch of salt and a couple cracks of black pepper.
14. Place one crispy veal cutlet on each plate and top generously with the dressed arugula salad.
15. Cut remaining lemon half into wedges for serving alongside the finished dish.

The contrast between the shatteringly crisp veal and the peppery arugula creates wonderful textural excitement, while the lemon brightens every bite. For a creative twist, try serving these cutlets sandwich-style between crusty bread with extra arugula tucked inside.

Pan-Fried Veal Cutlets with Tomato Basil Sauce

Zesty yet comforting, pan-fried veal cutlets with tomato basil sauce is a classic dish that brings restaurant-quality elegance to your home kitchen. Let’s walk through each step together to create tender, golden cutlets topped with a vibrant, herbaceous sauce that’s perfect for a special weeknight dinner or impressing guests.

Ingredients

– 4 veal cutlets (about 1 ½ pounds total)
– ½ cup all-purpose flour
– 2 large eggs
– 1 cup breadcrumbs
– ½ cup grated Parmesan cheese
– A generous pinch of salt and black pepper
– ¼ cup olive oil
– 2 cloves garlic, minced
– 1 can (14.5 ounces) crushed tomatoes
– A handful of fresh basil leaves
– 1 teaspoon sugar
– A splash of red wine vinegar

Instructions

1. Place veal cutlets between two sheets of plastic wrap and pound them to ¼-inch thickness using a meat mallet or heavy pan.
2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, salt, and pepper.
3. Dredge each cutlet first in flour, shaking off excess, then dip in egg, and finally coat thoroughly in the breadcrumb mixture.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers (about 350°F).
5. Carefully place two breaded cutlets in the hot oil and cook for 3-4 minutes per side until golden brown and crispy.
6. Transfer cooked cutlets to a paper towel-lined plate and repeat with remaining cutlets.
7. In the same skillet, reduce heat to medium and sauté minced garlic for 30 seconds until fragrant.
8. Pour in crushed tomatoes, add sugar and red wine vinegar, then simmer for 8-10 minutes until slightly thickened.
9. Tear fresh basil leaves and stir them into the sauce just before serving.
10. Spoon the warm tomato basil sauce over the crispy veal cutlets.

Lusciously crispy on the outside and tender within, these cutlets pair beautifully with the bright, herbaceous tomato sauce. Serve them alongside creamy mashed potatoes or over angel hair pasta to soak up every bit of that delicious sauce, creating a complete meal that feels both rustic and refined.

Herb-Crusted Veal Cutlets with Dijon Sauce

Sometimes the most impressive meals come from simple techniques executed well. Start with quality veal cutlets and fresh herbs, and you’ll create a restaurant-worthy dish that feels both elegant and approachable for any home cook.

Ingredients

– 4 veal cutlets (about 1 pound total)
– A couple of tablespoons of olive oil
– 1 cup of panko breadcrumbs
– A big handful of fresh parsley, chopped
– A few sprigs of fresh thyme, leaves stripped
– 2 cloves of garlic, minced
– 1 egg
– A splash of milk
– 2 tablespoons of Dijon mustard
– 1 cup of heavy cream
– A pinch of salt
– A few cracks of black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the veal cutlets completely dry with paper towels to ensure even browning.
3. In a shallow bowl, combine the panko breadcrumbs, chopped parsley, thyme leaves, minced garlic, salt, and black pepper.
4. In another shallow bowl, whisk together the egg and splash of milk until fully combined.
5. Dip each veal cutlet first into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture to coat both sides evenly.
6. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Carefully place the coated cutlets in the hot skillet and cook for 2-3 minutes per side until the crust is golden brown and crispy.
8. Transfer the browned cutlets to the prepared baking sheet and bake in the preheated oven for 8-10 minutes until the veal reaches an internal temperature of 145°F.
9. While the cutlets bake, prepare the sauce by whisking the Dijon mustard and heavy cream together in a small saucepan over medium heat.
10. Bring the sauce to a gentle simmer, stirring constantly, and cook for 3-4 minutes until slightly thickened.
11. Remove the baked cutlets from the oven and let them rest for 2 minutes before serving.
12. Spoon the warm Dijon sauce over the herb-crusted veal cutlets just before serving.

Golden and crispy on the outside while remaining tender inside, these cutlets offer a wonderful textural contrast. The Dijon sauce provides a creamy, tangy counterpoint that cuts through the richness beautifully. For a complete meal, serve alongside roasted potatoes and steamed green beans to soak up every bit of that delicious sauce.

Veal Scallopini with White Wine Sauce

Developing the perfect veal scallopini starts with quality ingredients and proper technique. Don’t be intimidated by this classic dish—I’ll walk you through each step to create tender veal with a bright, flavorful white wine sauce that will impress any dinner guest.

Ingredients

• 4 thin veal cutlets (about 1 pound total)
• A generous 1/2 cup of all-purpose flour
• A couple of tablespoons of olive oil
• 2 minced garlic cloves
• A good splash of dry white wine (about 1/2 cup)
• About 1 cup of chicken broth
• A pat of butter (2 tablespoons)
• A small handful of fresh parsley, chopped
• Salt and freshly ground black pepper

Instructions

1. Season both sides of the veal cutlets generously with salt and pepper.
2. Place the flour in a shallow dish and dredge each cutlet thoroughly, shaking off any excess flour.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 350°F.
4. Cook the veal cutlets for 2 minutes per side until golden brown, working in batches if needed to avoid crowding the pan.
5. Transfer the cooked veal to a plate and cover loosely with foil to keep warm.
6. Reduce the heat to medium and add the minced garlic to the same skillet, cooking for 30 seconds until fragrant.
7. Pour in the 1/2 cup of white wine, scraping up all the browned bits from the bottom of the pan with a wooden spoon.
8. Simmer the wine for 2 minutes until reduced by half, allowing the alcohol to cook off.
9. Add the 1 cup of chicken broth and continue simmering for 3 minutes until the sauce slightly thickens.
10. Remove the skillet from heat and whisk in the 2 tablespoons of butter until the sauce becomes glossy and emulsified.
11. Stir in the chopped parsley and return the veal cutlets to the skillet, turning to coat in the sauce.
12. Serve immediately while hot.

Just cooked veal scallopini should be fork-tender with a delicate texture that melts in your mouth. The white wine sauce provides a bright, acidic counterpoint to the rich veal, while the pan drippings create incredible depth of flavor. Try serving it over creamy polenta or with roasted asparagus to soak up every last drop of that delicious sauce.

Veal Cutlets in Red Wine Reduction

Even the simplest ingredients can transform into something extraordinary with the right technique. Today we’ll master veal cutlets in a rich red wine reduction, breaking down each step so you can recreate this restaurant-quality dish with confidence at home.

Ingredients

– 4 veal cutlets (about 6 ounces each)
– A couple of tablespoons of olive oil
– 1 finely chopped shallot
– 2 minced garlic cloves
– A good splash of dry red wine (about 1 cup)
– 1 cup of beef broth
– A pat of butter (2 tablespoons)
– A sprinkle of fresh thyme leaves
– Salt and freshly ground black pepper

Instructions

1. Pat the veal cutlets completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Carefully place the veal cutlets in the hot skillet without crowding them, working in batches if necessary.
4. Sear the veal for 3-4 minutes per side until a golden-brown crust forms and the internal temperature reaches 145°F.
5. Transfer the cooked veal to a clean plate and tent loosely with foil to keep warm.
6. Reduce the heat to medium and add the chopped shallot to the same skillet, cooking for 2 minutes until softened.
7. Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
8. Pour in 1 cup of red wine, using a wooden spoon to scrape up all the browned bits from the bottom of the pan.
9. Simmer the wine for 4-5 minutes until reduced by half and the alcohol smell has cooked off.
10. Add 1 cup of beef broth and continue simmering for 6-7 minutes until the sauce thickens enough to coat the back of a spoon.
11. Whisk in 2 tablespoons of butter until the sauce becomes glossy and emulsified.
12. Stir in the fresh thyme leaves and return the veal cutlets to the skillet, spooning the sauce over them.
13. Heat everything together for 1 minute to warm the veal through.

Melt-in-your-mouth tender veal meets the deep, complex flavors of the wine reduction in this elegant dish. The sauce clings beautifully to each cutlet, creating a perfect balance of richness and acidity. Consider serving these over creamy polenta or alongside roasted root vegetables to soak up every last drop of that incredible sauce.

Conclusion

Looking for the perfect veal cutlet recipe? This collection offers something for every taste and occasion—from quick weeknight dinners to impressive meals for guests. We hope these 29 delicious options inspire your next kitchen adventure! Try one out, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest.