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    Home » Recipes » Beef Dishes

    Veal Cutlets with Roasted Vegetables

    Published: Apr 27, 2023 · Modified: Apr 27, 2023 by Eileen Murphy Kelly

    Jump to Recipe
    Delicious veal cutlets top Mediterranean vegetables with a white wine sauce

    Veal Cutlets with Mediterranean Roasted Vegetables is on the menu today. The meat is perfectly seasoned and is perfectly paired with Mediterranean veggies. All topped with a mouthwatering aromatic white wine lemon sauce, simply delish!

    A quick and easy saute for the veal that's dredged in seasoned almond flour which pairs with tasty roasted veggies. 

    Roasted veggies topped with sauteed veal cutlets on a white plate topped with a white wine sauce.

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    Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!

    Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🔪 Ingredients
    • 🍲 Equipment
    • 🔪 Instructions
    • 💭 Eileen's Tips for Success
    • 📋 Frequently Asked Questions
    • 📖 Variations
    • ⭐ Make ahead, storage, and freezer tips
    • 🥗 Serving Suggestions
    • 🍽 Similar recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love this recipe

    • Sauteed veal cutlets are tender and super flavorful and ready in minutes.
    • These veal cutlets are perfect for a quick weekly dinner and also fabulous for guests.

    🔪 Ingredients

    As an Amazon Associate, I earn from qualifying purchases.

    • veal cutlets
    • almond flour
    • plum tomatoes
    • red potatoes
    • eggplant
    • zucchini
    • avocado oil
    • shallot
    • white wine
    • chicken stock
    • lemon juice
    • avocado
    • dried oregano
    • garlic powder
    • black pepper
    •  Kosher salt

    🍲 Equipment

    🔪 Instructions

    This is an overview of the recipe. The full instructions are below in the recipe card.

    veal cutlet being dredged in seasoned almond flour

    step by step tomatoes, eggplant, and roasted veggies

    1. Preheat oven to 425 degrees. 
    2. Chop and season the veggies with olive oil, garlic powder, onion powder, oregano, salt, and pepper.
    3. Place the vegetables on a baking tray. 
    4. Roast for about 20-25 minutes. 
    5. Vegetables will be crispy on the outside and soft inside.
    6. Remove veal, set aside to make sauce.
    7. Add ½ teaspoon butter to pan, add shallots to the pan. 
    8. Stir in minced garlic. 
    9. Add in white wine, chicken stock and lemon juice.
    10. Whisk cornstarch with some of the pan stock to make a slurry.
    11. Add the slurry back into the pan. 
    12. Place the veal cutlets back into the warm white wine sauce. 
    13. Serve the roasted Mediterranean vegetables with the veal cutlets. Top with the sauce.

    💭 Eileen's Tips for Success

    • Be sure your veal cutlets are thin. If not, gently pound them to about ⅛th of an inch.
    • Pat the cutlet dry before coating them in flour to ensure the cutlets will brown nicely.
    • Seasoning the flour will add extra flavor to the cutlets.
    • Use a non-stick skillet which helps keep the flour coating on the veal.
    • Preheat the saute pan to medium-high heat before adding the cutlets. The veal will brown properly and not get oily. 
    • Do NOT overcook the veal cutlets. They take about 3 minutes to cook through.
    • Cut the veggies into even wedges to roast evenly.

    📋 Frequently Asked Questions

    How do I know the veal cutlets are finished cooking?

    Use a meat thermometer to check for doneness which should be 160°F/72°C. The veal should be light pink.

    Where is the best place to store the raw veal cutlets in the refrigerator?

    Keep the veal cutlets in a covered airtight container in the coldest part of the fridge for up to 2 days. For food safety, it is always best to keep raw meats away from any fresh fruits or vegetables.

    What are the nutritional values of veal?

    Veal is a good source of protein, Vitamin B-6, Vitamin B-12, and zinc. Check out Veal Made Easy nutritional facts for further details.

    📖 Variations

    Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.

    • We use almond flour because it is light and airy. However, all-purpose flour can be used to make these veal cutlets.
    • We are making Meditteranean-style veggies but any of your favorite vegetables can be used for this recipe.

    ⭐ Make ahead, storage, and freezer tips

    Prep ahead: The veal cutlets are ready in minutes. You can season and dredge the cutlets earlier in the day. Keep them in the refrigerator covered in plastic wrap[ until ready to cook. The vegetables can be made one day ahead and stored in another covered airtight container. Reheat the vegetables in the oven at 300°F covered with foil for about 10-15 minutes. 

    🥗 Serving Suggestions

    The breaded veal cutlets can be served as another meal paired with homemade mashed potatoes and almost any vegetable including roasted broccoli, roasted green beans, or air fryer carrots.

    🍽 Similar recipes

    Chicken Piccata is a light recipe with the most delicious results and another recipe that uses almond flour.

    Check out Lisa's recipe for Greek Kofta Kebobs. They are so good! The kofta has the perfect balance of Greek flavors. Pair it with my Tzatziki Sauce, such a flavorful pairing.  

    I love any comments or questions, please feel free to leave them below.

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    Thank you for your continued support. I am forever grateful.

    Eileen  xo

    If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

    If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

    📖 Recipe

    A layer of Mediterranean vegetables are topped with a breaded and fried veal cutler.

    Veal Cutlets with Mediterranean Vegetables

    Delicious tender veal cutlets with Mediterranean vegetables is flavor dinner that is easy to prepare for weeknights. Elegant for dinner parties.
    5 from 6 votes
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    Course: Main Course
    Cuisine: American, Mediterranean
    Keyword: breaded veal cutlets, veal cutlets
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    0 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 servings
    Calories: 568kcal
    Author: Eileen Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    • As an Amazon Associate I earn from qualifying purchases
    • Saute Pan, 5 quart
    • dredging pans
    • Spatula
    • Measuring Spoons and Cups
    • Wooden Spoon

    Ingredients

    Roasted Mediterranean Vegetables

    • 6 medium plum tomatoes chopped
    • 3 medium red potatoes, peeled and sliced ½ inch thick
    • 1 medium eggplant, peeled diced into 1-inch cubes
    • 1 large zucchini, sliced ½ inch thick
    • 1 -2 Tablespoons avocado oil olive oil can be used
    • 1 teaspoon dried oregano
    • ½ teaspoon garlic powder
    • ½ teaspoon black pepper
    • ½ teaspoon Kosher salt

    Veal Cutlets

    • 1 pound thinly sliced veal cutlets
    • 1 cup almond flour
    • ½ teaspoon black pepper
    • ½ teaspoon Kosher salt
    • 1 -2 Tablespoons avocado oil olive oil can be used

    White Wine Lemon Sauce

    • 1 teaspoon avocado oil if needed
    • 1 small shallot, peeled and thinly sliced
    • ½ cup white wine
    • 1 cup chicken stock
    • 4 Tablespoon lemon juice
    • 1 Tablespoon cornstarch
    • fresh parsley optional garnish
    • lemon slices optional garnish

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    Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!

    Instructions

    How to Roast Mediterranean Vegetables

    • Preheat oven to 425°F/218°C.
    • In a roasting pan or baking pan, add the tomatoes, potatoes, eggplant, and zucchini to the pan.
    • Season the veggies with 1 Tablespoon of avocado oil (if needed, use the second Tablespoon of avocado oil to coat all veggies) and sprinkle the veggies with garlic powder, black pepper, and salt.
    • Roast in the preheated oven for about 20-25 minutes. the vegetables will be soft and cooked through. Serve with the veal cutlets and wine sauce.

    How to Saute Veal Cutlets

    • While the vegetables are roasting, in a shallow wide dish, combine almond flour, black pepper, and salt.
    • Dredge the veal cutlet in the seasoned almond flour. Set aside.
    • Heat a non-stick skillet over medium-high heat. Add avocado oil to the skillet.
    • Place the veal cutlets into the warm skillet. Sear for about 2 minutes.
    • Flip the cutlets. Cook another minute, the internal temperature of the veal should be 160°F.
    • Remove veal from the skillet. Set aside on a plate.

    How to Make White Wine Lemon Sauce

    • If there is no oil left in the skillet, add a teaspoon of avocado oil. The heat should be medium-high.
    • Stir in the shallot. Saute about 2 minutes to soften shallot.
    • Pour in the white wine. Let cook and reduce for about 3 minutes.
    • Stir in the chicken stock and lemon juice.
    • Reduce heat and let simmer another 3-4 minutes.
    • In a small bowl, whisk together the cornstarch and some of the warm white wine/chicken stock sauce to make a slurry.
    • Pour the slurry back into the skillet. Stir.
    • Reduce heat and let simmer for about 5 minutes. The sauce will slightly thicken.
    • Taste the sauce. Season with salt and pepper if needed.
    • Add the sauteed veal chops back into the white wine sauce. Sprinkle with fresh parsley.

    Serve the Veal Cutlet with Mediterranean Roasted Vegetables

    • Serve and place the extra white wine lemon sauce on the side.
    • Place the roasted vegetables on the plate. Top with veal cutlets and drizzle some sauce over the meat and veggies.

    NOTES

    Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
    Note 1: I use avocado oil because it has a high smoking point. I use it again with the Mediterranean veggies for convenience. Olive oil can be used
    Note 2: Slice potatoes small or thin enough that they cook with eggplant, about ½ inch cubes or slices. Red potatoes are used in the recipe. Idaho potatoes can be used.
    Note 3: When the vegetables are almost done roasting. Make your veal cutlets and white wine sauce.
    Note 4: Be sure your veal cutlets are thin. If not, gently pound them to about ⅛th of an inch thin.
    Note 5: Pat the cutlet dry before coating in flour. Ensures browning on the cutlet.
    Note 6: Seasoning the flour will add extra flavor to the cutlets.
    Note 7: Use a non-stick skillet to help the flour coating on the veal.
    Note 8: Preheat the saute pan to medium-high heat before adding the cutlets. Prevents veal from getting oily and the veal will get golden brown.
    Note 9: Do NOT overcook the veal cutlets. They take about 3 minutes to cook through.
    Note 10: Cut the veggies into even wedges to roast evenly.
    Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

    Nutrition

    Serving: 1serving | Calories: 568kcal | Carbohydrates: 52g | Protein: 38g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 784mg | Potassium: 1957mg | Fiber: 12g | Sugar: 14g | Vitamin A: 963IU | Vitamin C: 50mg | Calcium: 124mg | Iron: 4mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

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