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.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Pat the veal cutlets dry with paper towels and season both sides with salt and black pepper.

Step 2

Dredge the veal cutlets in the all-purpose flour, shaking off any excess.

Step 3

Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Stir in the chicken or veal stock and bring to a simmer. Let the sauce reduce for about 5 minutes.

Step 8

Lower the heat and whisk in the heavy cream. Allow the sauce to cook for another 2 minutes, thickening slightly.

Step 9

Add the fresh parsley, thyme, rosemary, and lemon juice, stirring to combine. Taste and adjust seasoning if needed.

Step 10

Return the veal cutlets to the skillet, spooning the sauce over the top. Let the veal warm through for 1-2 minutes.

Step 11

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

Serving size	1019.5 grams (1019.5g)

Amount per serving	% Daily Value*
Calories	1964

Total Fat 100.80g	129%
Saturated Fat 50.10g	251%
Polyunsaturated Fat 0.00g
Cholesterol 816mg	272%
Sodium 3199mg	139%
Total Carbohydrate 55.40g	20%
Dietary Fiber 2.50g	9%
Total Sugars 2.30g
Protein 181.00g	362%

Vitamin D 0IU	0%
Calcium 173mg	13%
Iron 11mg	63%
Potassium 2067mg	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.

Source of Calories

Fat: 49.0%

Protein: 39.1%

Carbs: 12.0%