Sauteed Veal with Lemon on a Bed of Broccoli Rabe
Elevate your dinner table with this exquisite recipe for Sautéed Veal with Lemon on a Bed of Broccoli Rabe. Tender, golden-brown veal cutlets are seared to perfection and bathed in a zesty lemon and white wine sauce, creating a harmonious balance of bright and savory flavors. Served atop garlicky sautéed broccoli rabe with a hint of red pepper heat, this dish offers a delightful contrast of textures and bold tastes. A sprinkling of freshly grated Parmesan cheese ties everything together, making it a restaurant-worthy meal perfect for any occasion. Ready in just 40 minutes, this recipe is a perfect choice for those seeking a quick yet elegant dinner idea that’s both healthy and packed with flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 0.25 cup White wine
- 0.5 cup Chicken stock
- 1 bunch Broccoli rabe
- 0.25 teaspoon Crushed red pepper flakes
- 2 tablespoons Parmesan cheese, grated
Instructions
Trim any excess fat from the veal cutlets and season both sides with salt and pepper.
Dredge the veal cutlets lightly in flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the veal cutlets for 2-3 minutes on each side until golden brown. Remove and set aside.
In the same skillet, lower the heat to medium and add another tablespoon of butter.
Add the minced garlic and sauté for 30 seconds until fragrant.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan.
Add chicken stock, lemon juice, and lemon zest to the skillet. Stir to combine.
Simmer the sauce for 3-4 minutes until slightly thickened. Return the veal to the skillet to coat with the sauce. Cook for 1-2 more minutes, then remove from heat.
Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli rabe for 2-3 minutes. Drain and set aside.
In another skillet, heat the remaining olive oil and butter over medium heat.
Add the blanched broccoli rabe and sauté for 3-4 minutes with crushed red pepper flakes, salt, and pepper to taste.
To serve, arrange the sautéed broccoli rabe on a plate and place the veal cutlets on top.
Spoon the lemon sauce over the veal and garnish with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
2027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 3143 mg | 137% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 4.2 g | ||
| Protein | 186.1 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2397 mg | 51% | |
*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.
