Veal Sabrosa
Discover the rich, savory flavors of Veal Sabrosa, a classic Italian-inspired dish that combines tender veal cutlets with a vibrant tomato and white wine sauce. Delicately seasoned and seared to golden perfection, the veal is simmered in a fragrant mixture of crushed tomatoes, garlic, onions, and fresh rosemary, creating a sauce that’s both comforting and elegant. A splash of dry white wine adds depth, while optional red chili flakes provide a touch of subtle heat. Perfect for dinner parties or weeknight indulgence, this one-pan recipe is easy to prepare and packed with aromatic herbs that will elevate your dining experience. Serve this hearty dish alongside warm crusty bread or creamy mashed potatoes to soak up every last bit of the luscious sauce. Keywords: Veal Sabrosa recipe, Italian veal cutlets, veal with tomato wine sauce, easy veal recipes, one-pan dinner idea.
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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
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 0.5 cups dry white wine
- 1 cups crushed tomatoes
- 0.5 cups chicken or beef stock
- 1 teaspoons fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoons red chili flakes (optional)
Instructions
Place the veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4-inch thick.
Mix the flour with the salt and black pepper in a shallow dish. Dredge each veal cutlet in the flour mixture, shaking off excess flour.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the veal cutlets for about 2 minutes per side or until golden brown. Remove the cutlets from the skillet and set them aside on a plate.
Reduce the heat to medium and add the remaining tablespoon of olive oil and butter to the skillet. Sauté the chopped onion for 3-4 minutes until translucent, then add the minced garlic and cook for an additional 1 minute.
Deglaze the skillet by adding the dry white wine, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Let the wine simmer for 2 minutes to reduce slightly.
Add the crushed tomatoes, chicken or beef stock, rosemary, parsley, and optional red chili flakes. Stir well and bring the sauce to a gentle simmer.
Return the veal cutlets to the skillet, ensuring they are submerged in the sauce. Cover the skillet and let the mixture simmer gently for 25-30 minutes, turning the veal once halfway through cooking.
Taste the sauce and adjust seasoning with additional salt and pepper if needed. Serve the veal cutlets hot, spooning the sauce generously over the top. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 2837 mg | 123% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.9 g | ||
| Protein | 168.1 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2057 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.
