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.
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❤️ 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
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- 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.
- Preheat oven to 425 degrees.
- Chop and season the veggies with olive oil, garlic powder, onion powder, oregano, salt, and pepper.
- Place the vegetables on a baking tray.
- Roast for about 20-25 minutes.
- Vegetables will be crispy on the outside and soft inside.
- Remove veal, set aside to make sauce.
- Add ½ teaspoon butter to pan, add shallots to the pan.
- Stir in minced garlic.
- Add in white wine, chicken stock and lemon juice.
- Whisk cornstarch with some of the pan stock to make a slurry.
- Add the slurry back into the pan.
- Place the veal cutlets back into the warm white wine sauce.
- 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
Use a meat thermometer to check for doneness which should be 160°F/72°C. The veal should be light pink.
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.
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.
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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
Veal Cutlets with Mediterranean Vegetables
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
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 corn starch
- fresh parsley optional garnish
- lemon slices optional garnish
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.
