veal cutlet recipe
The Best veal cutlet recipe
I love this recipe because it’s versatile enough for everyday cooking or a dinner party. You can make them ahead of time, pan-fry them fresh, or even bake them for a lighter option—whatever fits your schedule. And the health benefits? Well, veal is leaner than beef, so it’s a good source of protein without the extra fat. Plus, the pan-frying method means you’re getting crispy goodness without deep-frying. It’s not just a meal; it’s a way to enjoy something restaurant-quality at home without the fuss. My family and I have made them for everything from Sunday dinners to casual weeknight suppers, and they always come out just right.
Classic Pan-Seared Veal Cutlets with Garlic Sauce
Tender veal cutlets pan-seared to golden perfection, finished with a rich tomato-garlic sauce. A simple yet elegant dish that highlights the natural sweetness of veal.
🥘Ingredients
- 4 veal cutlets (about 6 oz each)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried rosemary
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp fresh parsley, chopped
👨🍳Directions
-
1
Pat veal cutlets dry with paper towels and season lightly with salt, pepper, and rosemary. -
2
Heat olive oil in a non-stick skillet over medium-high heat. Sear cutlets for 3–4 minutes per side until golden brown and cooked through (internal temp 145°F). -
3
Remove cutlets from skillet and set aside. In the same pan, melt butter and sauté garlic until fragrant (about 30 seconds). -
4
Add tomato sauce and simmer for 5 minutes. Stir in parsley and adjust seasoning if needed. -
5
Return cutlets to the pan, spooning sauce over them. Cover and let rest for 2 minutes before serving.
🔧Equipment
- Mixing bowl
- Cutting board
- Sharp knife
- Non-stick skillet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pan-Seared Veal Cutlets with Garlic Sauce Works
❓ Frequently Asked Questions About Pan-Seared Veal Cutlets with Garlic Sauce
What is the best way to thaw veal cutlets before cooking?
Thaw veal cutlets overnight in the refrigerator for best results. If you’re short on time, place them in a sealed bag and submerge them in cold water for about 1–2 hours, changing the water every 30 minutes. Avoid thawing at room temperature to prevent bacteria growth.
Can I use frozen veal cutlets straight from the freezer?
Yes, you can cook frozen veal cutlets directly, but they’ll require a slightly longer cook time. Pat them dry thoroughly before seasoning and pan-fry or bake as directed, adding an extra 2–3 minutes to the cooking time if needed.
What’s the trick for keeping cutlets tender?
The key is to avoid overcooking. For pan-fried cutlets, cook them just until the edges brown and the center reaches about 145°F (63°C) internally. For baking, broil briefly at the end to achieve a crispy crust without drying out the meat. Resting briefly after cooking also helps retain moisture.
How do I adjust the recipe for a larger batch?
Veal cutlets scale well—double or triple the quantity of all ingredients, including oil, salt, and pepper. For larger batches, consider baking in a sheet pan or pan-frying in batches to avoid overcrowding. Adjust cooking time by 1–2 minutes per side for each additional cutlet.
