Veal Cutlets with Cherry Sauce
Elevate your dinner table with these elegant Veal Cutlets with Cherry Sauce, a dish that masterfully balances savory and sweet flavors. Tender veal cutlets are lightly floured and perfectly seared in a blend of butter and olive oil, creating a golden crust that locks in their juiciness. The star of this recipe is the vibrant cherry sauce, made from a luxurious combination of pitted cherries, dry red wine, honey, and balsamic vinegar, simmered to perfection with aromatic shallots and garlic. This stunning sauce adds a tangy-sweet burst of flavor to every bite. Ready in just 40 minutes, this recipe is perfect for special occasions or an indulgent weeknight meal. Serve these cutlets with a drizzle of the glossy cherry reduction and a garnish of fresh thyme for a restaurant-quality presentation. Perfect with a side of roasted vegetables or creamy mashed potatoes!
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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 unsalted butter
- 1 tablespoons olive oil
- 2 large shallots, finely minced
- 2 cloves garlic, minced
- 0.5 cups dry red wine
- 0.75 cups chicken or veal stock
- 1.5 cups pitted cherries (fresh or frozen, thawed)
- 1 tablespoons honey
- 1 tablespoons balsamic vinegar
- 1 teaspoons fresh thyme leaves (optional, for garnish)
Instructions
Season the veal cutlets on both sides with the salt and black pepper.
Dredge the veal cutlets lightly in all-purpose flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium-high heat until the butter melts and starts to foam.
Sear the veal cutlets for 2-3 minutes on each side, or until golden brown and just cooked through. Transfer the veal to a plate and tent with foil to keep warm.
Reduce the heat to medium, and add the minced shallots and garlic to the skillet. Sauté for 2-3 minutes or until softened and fragrant.
Deglaze the skillet by adding the dry red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Allow the wine to reduce by half, about 2-3 minutes, then stir in the chicken or veal stock.
Add the pitted cherries to the skillet, and stir in the honey and balsamic vinegar.
Simmer the cherry sauce for 5-7 minutes, stirring occasionally, until it thickens slightly and the cherries are tender.
Return the veal cutlets to the skillet, spooning the cherry sauce over them. Cook for 1-2 minutes to reheat the cutlets.
Serve the veal cutlets topped with the cherry sauce. Garnish with fresh thyme leaves if desired.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 3093 mg | 134% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 70.0 g | ||
| Protein | 183.6 g | 367% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2985 mg | 64% | |
*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.
