This elegant sauce for veal cutlets transforms simple pan-fried cutlets into a restaurant-quality meal that’s surprisingly easy to make at home. The creamy, wine-kissed sauce builds layers of flavor using the golden fond left in your pan, creating the perfect complement to tender veal. This sauce for veal cutlets recipe serves four people and comes together in under 30 minutes, making it ideal for both weeknight dinners and special occasions.
SERVES: 4 | PREP: 15 MIN | COOK: 25 MIN | TOTAL: 40 MIN
Ingredients
For the Veal Cutlets:
| Ingredient | Amount |
|---|---|
| Veal cutlets (pounded thin) | 8 pieces (2 lbs) |
| All-purpose flour | 1 cup |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Olive oil | 3 tbsp |
| Butter | 2 tbsp |
For the Pan Sauce:
| Ingredient | Amount |
|---|---|
| Shallots (minced) | 2 large |
| Garlic cloves (minced) | 3 cloves |
| Dry white wine | 1/2 cup |
| Chicken stock | 1 cup |
| Heavy cream | 1/2 cup |
| Fresh thyme | 2 tsp |
| Butter (cold) | 3 tbsp |
| Dijon mustard | 1 tsp |
| Fresh parsley | 2 tbsp chopped |
Step-by-Step Instructions
Phase 1: Preparing the Veal (10 minutes)
Step 1: Pat veal cutlets completely dry with paper towels. Moisture prevents proper browning and creates steam instead of the golden crust we need for flavor.
Step 2: Season flour with salt and pepper in a shallow dish. Mix thoroughly to distribute seasoning evenly throughout.
Step 3: Dredge each cutlet in seasoned flour, shaking off excess. The light coating helps create the golden fond that becomes the base of our sauce.
Step 4: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. The pan is ready when the butter stops foaming and begins to turn golden.
Phase 2: Cooking the Veal (8 minutes)
Step 5: Add cutlets to the hot pan without overcrowding. Cook in batches if necessary – overcrowding reduces temperature and prevents proper browning.
Step 6: Cook for 2-3 minutes per side until golden brown. Don’t move the cutlets once placed; this ensures proper caramelization.
Step 7: Transfer cooked cutlets to a warm plate and tent with foil. The residual heat will continue cooking them gently while we prepare the sauce.
Step 8: Important: Don’t clean the pan! Those golden brown bits (fond) are flavor gold for your sauce.
Phase 3: Building the Sauce Base (5 minutes)
Step 9: Reduce heat to medium and add minced shallots to the same pan. Cook for 2 minutes, stirring frequently to prevent burning.
Step 10: Add minced garlic and cook for 30 seconds until fragrant. Garlic burns quickly, so watch carefully and stir constantly.
Step 11: Pour in white wine, scraping up all the browned bits with a wooden spoon. This process (deglazing) incorporates all that caramelized flavor into your sauce.
Phase 4: Finishing the Sauce (7 minutes)
Step 12: Let wine reduce by half, about 2-3 minutes. You’ll hear the sizzling slow down as the alcohol evaporates.
Step 13: Add chicken stock and thyme, bringing to a gentle simmer. The sauce should reduce and concentrate flavors for 3-4 minutes.
Step 14: Stir in heavy cream and Dijon mustard, whisking until smooth. The mustard adds subtle tang that balances the richness.
Step 15: Remove from heat and whisk in cold butter one piece at a time. This technique (mounting) creates a glossy, restaurant-quality finish.
Step 16: Taste and adjust seasoning with salt and pepper. Remember that veal is delicate, so the sauce should enhance, not overpower.
Step 17: Return veal cutlets to the pan briefly to warm through, spooning sauce over each piece.
Step 18: Garnish with fresh chopped parsley and serve immediately while the sauce is at its silky best.
Chef’s Notes
• Temperature Control: Keep the pan at medium heat during sauce preparation. High heat can break the cream and create a grainy texture instead of the smooth sauce for veal cutlets you want.
• Wine Selection: Choose a dry white wine you’d drink – Sauvignon Blanc or Pinot Grigio work beautifully. The wine’s acidity balances the richness of the cream.
• Timing Tip: Have all ingredients prepped before you start cooking. This sauce for veal cutlets comes together quickly, and proper timing ensures restaurant-quality results.
• Fond is Key: Those golden bits in the pan create the foundation of flavor. Never skip the deglazing step – it’s what separates homemade from store-bought taste.
Nutrition Information (Per Serving)
- Calories: 485
- Protein: 42g
- Carbohydrates: 8g
- Fat: 28g
- Sodium: 520mg
Delicious Variations
Mushroom Cream Sauce
Add 8 oz sliced mushrooms after the shallots, cooking until golden. This earthy variation pairs beautifully with veal’s delicate flavor.
Lemon Herb Sauce
Replace wine with fresh lemon juice and add chopped fresh sage. The brightness cuts through the richness perfectly.
Wine Country Style
Similar to this sauce for quail, incorporate fresh herbs like rosemary and a splash of balsamic for depth.
Hunter’s Style
Draw inspiration from sauce for venison steak by adding juniper berries and a touch of cream for wild game flavors that complement veal beautifully.
Storage & Reheating
Refrigerator: Store leftover sauce separately from veal for up to 3 days in an airtight container.
Reheating: Warm sauce gently over low heat, whisking in a splash of cream if it appears separated. Never boil reheated cream sauces.
Make-Ahead Tip: Prepare sauce base (through stock addition) earlier in the day. Finish with cream and butter just before serving for best texture.
Freezing: This cream-based sauce doesn’t freeze well due to separation issues. Best enjoyed fresh.
Troubleshooting Guide
Problem 1: Sauce appears broken or grainy Solution: Remove from heat immediately and whisk in cold butter. If severely broken, strain through fine mesh and start cream step over.
Problem 2: Sauce too thin Solution: Simmer uncovered to reduce, or whisk in a butter-flour paste (beurre manié) made from equal parts soft butter and flour.
Problem 3: Sauce too thick Solution: Thin with additional warm chicken stock, adding one tablespoon at a time while whisking.
Problem 4: Veal cutlets tough Solution: Next time, pound thinner (1/4 inch) and don’t overcook. Veal becomes tough when cooked beyond medium.
Problem 5: No fond in pan Solution: Your pan wasn’t hot enough or cutlets were too wet. Pat dry thoroughly and ensure proper preheating next time.
Equipment Essentials
- Large heavy-bottomed skillet (12-inch preferred)
- Meat mallet for pounding cutlets
- Wooden spoon for deglazing
- Fine-mesh strainer (optional, for ultra-smooth sauce)
- Sharp knife for mincing
- Measuring cups and spoons
- Whisk for smooth sauce incorporation
Shopping List
Meat Counter
- 2 lbs veal cutlets (ask butcher to pound thin)
Dairy Section
- Heavy cream (1/2 cup needed)
- Butter (1 stick)
Produce Section
- Shallots (2 large)
- Fresh garlic
- Fresh thyme
- Fresh parsley
Pantry Items
- All-purpose flour
- Dry white wine
- Chicken stock
- Dijon mustard
- Olive oil
- Salt and black pepper
Success Secrets
1. Start with room-temperature veal cutlets for even cooking. Cold meat hits the hot pan and contracts, becoming tough.
2. Never crowd the pan when browning cutlets. Cook in batches if necessary to maintain proper temperature for golden browning.
3. Deglaze with confidence – scrape up every bit of fond for maximum flavor in your sauce for veal cutlets.
4. Add cold butter off the heat and whisk vigorously for that professional glossy finish that makes restaurant sauces shine.
5. Serve immediately after finishing. Cream sauces are at their peak texture and flavor when freshly made and still warm.
