Tender Veal in Herb Sauce
Elevate your dining experience with this luxurious *Tender Veal in Herb Sauce*, a dish that seamlessly combines delicate flavors and refined cooking techniques. Perfectly seared veal cutlets are bathed in a velvety sauce infused with aromatic herbs like parsley, thyme, and rosemary, balanced with a splash of lemon juice for brightness. A savory blend of white wine, chicken or veal stock, and creamy butter forms the base of this indulgent sauce, enhanced by sautéed shallots and garlic for depth. Ready in just 40 minutes, this recipe offers a gourmet meal that’s surprisingly accessible, making it ideal for elegant entertaining or a romantic dinner at home. Serve alongside creamy mashed potatoes or tender roasted vegetables to round out this show-stopping entrée. Keywords: tender veal recipe, creamy herb sauce, easy gourmet dinner, veal cutlet recipe, herb-infused sauce.
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Recipe Information
Ingredients
- 4 pieces veal cutlets
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons shallots, finely minced
- 1 clove garlic, finely minced
- 0.5 cups white wine
- 1 cups chicken or veal stock
- 0.25 cups heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoons fresh rosemary, finely chopped
- 1 tablespoon lemon juice
Instructions
Pat the veal cutlets dry with paper towels and season both sides with salt and black pepper.
Dredge the veal cutlets in the all-purpose flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Once the butter is melted and foamy, add the veal cutlets to the skillet. Cook for 2-3 minutes per side or until golden brown and cooked through. Transfer the veal to a plate and tent with foil to keep warm.
Lower the heat to medium and add the remaining tablespoon of butter to the skillet. Stir in the minced shallots and garlic. Sauté for 1-2 minutes until fragrant and softened.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until reduced by half.
Stir in the chicken or veal stock and bring to a simmer. Let the sauce reduce for about 5 minutes.
Lower the heat and whisk in the heavy cream. Allow the sauce to cook for another 2 minutes, thickening slightly.
Add the fresh parsley, thyme, rosemary, and lemon juice, stirring to combine. Taste and adjust seasoning if needed.
Return the veal cutlets to the skillet, spooning the sauce over the top. Let the veal warm through for 1-2 minutes.
Serve the veal immediately, garnished with additional chopped parsley if desired. Pair with mashed potatoes, roasted vegetables, or a side of pasta for a complete meal.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 3199 mg | 139% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.3 g | ||
| Protein | 181.0 g | 362% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2067 mg | 44% | |
*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.
