Party Veal
Elevate your next celebration with Party Veal, an irresistible dish that combines tender veal cutlets with a rich and creamy white wine sauce. Perfectly browned and simmered to perfection, the veal is infused with the vibrant flavors of fresh rosemary, parsley, and a hint of lemon juice. This elegant yet approachable recipe takes just 50 minutes from start to finish, making it an ideal choice for special occasions or dinner parties. Serve it alongside velvety mashed potatoes, al dente pasta, or warm crusty bread to soak up the luscious, herb-infused sauce. With its combination of simple ingredients and sophisticated flavors, Party Veal is sure to impress your guests and become a new favorite in your repertoire.
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Recipe Information
Ingredients
- 8 pieces veal cutlets
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 cup white wine
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 2 teaspoons fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
Place each veal cutlet between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.
In a shallow bowl, combine the flour, salt, and black pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat until the butter melts and begins to bubble.
Add the veal cutlets in batches, cooking each side for about 2 minutes or until golden brown. Remove the cooked cutlets from the skillet and place them on a plate lined with paper towels. Repeat with the remaining cutlets, adding more butter and olive oil as needed.
Once all the veal is cooked, wipe out the skillet and add the remaining 2 tablespoons of butter. Sauté the minced garlic until fragrant, about 1 minute.
Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2 minutes.
Pour in the chicken broth and heavy cream, stirring to combine. Allow the sauce to simmer for 5 minutes, or until slightly thickened.
Stir in the chopped rosemary, parsley, and lemon juice. Return the veal cutlets to the skillet and spoon the sauce over them.
Simmer the veal in the sauce for an additional 5 minutes to ensure they are heated through and infused with flavor.
Serve the Party Veal immediately, garnished with extra parsley if desired. Pair with mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
3810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.2 g | 255% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1499 mg | 500% | |
| Sodium | 4174 mg | 181% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.2 g | ||
| Protein | 339.0 g | 678% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 4151 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
