Veal Cutlets in Red Wine Sauce
Transform your dinner table into a fine dining experience with this elegant recipe for Veal Cutlets in Red Wine Sauce. Juicy, tender veal cutlets are lightly coated in seasoned flour, pan-seared to golden perfection, and then draped in a silky red wine reduction enriched with fragrant shallots, garlic, fresh thyme, and a touch of heavy cream. The layers of flavor in the sauce are perfectly balanced, delivering a rich and sophisticated taste. This gourmet dish is surprisingly simple to prepare in just 45 minutes, making it an ideal choice for weeknight indulgence or special occasions. Serve these veal cutlets with creamy mashed potatoes or sautéed vegetables for a memorable, restaurant-quality meal right at home. Keywords: veal cutlets, red wine sauce, elegant dinner recipe, gourmet cooking, pan-seared veal.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots, finely chopped
- 2 pieces Garlic cloves, minced
- 1 cups Red wine
- 0.5 cups Beef broth
- 3 pieces Fresh thyme sprigs
- 0.25 cups Heavy cream
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Place the veal cutlets on a clean surface and pat them dry with paper towels.
In a shallow plate, combine the flour, salt, and black pepper. Dredge each veal cutlet in the mixture, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the veal cutlets and sear for 2-3 minutes on each side or until golden brown. Remove the cutlets from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of butter. Add the chopped shallots and garlic, and sauté for 2-3 minutes until softened and fragrant.
Pour the red wine into the skillet, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the beef broth and thyme sprigs to the skillet. Stir to combine, then let the sauce simmer for 5-7 minutes or until reduced by half.
Lower the heat and stir in the heavy cream. Continue to simmer the sauce for another 2-3 minutes, allowing it to thicken slightly.
Return the veal cutlets to the skillet, spooning some of the sauce over them. Allow the cutlets to heat through for about 2-3 minutes.
Remove the thyme sprigs from the sauce and discard.
Plate the veal cutlets and spoon the red wine sauce generously over each serving. Garnish with fresh parsley.
Serve immediately with your choice of sides, such as mashed potatoes or sautéed vegetables.
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3308 mg | 144% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.3 g | ||
| Protein | 170.3 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2388 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.
