Veal Cutlets with Mediterranean Roasted Vegetables is on the menu today. A great recipe for veal lovers because it's delicious and easy to prepare. Even better, this is a perfect recipe for those new to veal. The meat is perfectly seasoned and is perfectly paired with Mediterranean veggies. All topped with a mouthwatering white wine lemon sauce, delish! The end result is an extremely flavorful meal that you'll want in your recipe rotation.
A quick and easy saute for the veal that's dredged in seasoned almond flour which pairs with tasty roasted veggies.
This post is sponsored by NY Beef Council and Veal Made Easy. All opinions are 100% my own.
I had the pleasure of being invited by the New York Beef Council to travel to Northern New York with some of my favorite food bloggers for a veal immersion tour. To be honest, I didn't know anything about cooking veal.
I learned a lot last year on a beef tour with the NY Beef Council. So of course I said yes please, take me! What a fabulous trip and full of information regarding veal production, sustainability, and recipe creation.
Besides not cooking with veal prior to the trip, I knew little about veal farming. I want to share some of the facts that I found informative and helpful. I'm here to tell you, veal farms have come a long way.
Today on Veal Farms:
- Veal calves are raised in group pens. They are not tethered. The calves freely move around their barn.
- A veal calf has a diet of milk and grains which is rich in Iron.
- Milk fed veal calves are raised to about 6 months which other animals used for pork and poultry.
- Dairy farms produce calves once a year. The females cows are used for milking. The bull calves are sold to beef and veal farmers.
For full details, please read Veal Made Easy for so many interesting facts and cooking tips.
Veal Cutlet FAQs
How do I store veal cutlets prior to cooking them?
Keep the veal cutlets well wrapped in the coldest part of the fridge for up to 2 days. FoodSafety.gov has in depth information on food storage.
Can I use white flour to make these cutlets?
I use almond flour because I prefer to keep this recipe gluten-free just like my Chicken Piccata. All-purpose white flour can be used to make the cutlets with delicious results.
How do I know my veal cutlets are cooked?
Use a meat thermometer to check doneness which should be 160 degrees. The veal should be light pink.
What are the nutritional facts 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.
Can I make the cutlets and Roasted Mediterranean vegetables ahead of time?
The veal cutlets are ready in minutes. You can season and dredge the cutlets earlier in the day. Keep them in the fridge until ready to cook. The vegetables can be made one day ahead. Reheat at 300 degrees covered with foil about 10-15 minutes.
Part of our trip was spent in a professional kitchen. My partner was Lisa, from Jersey Girl Cooks, who is both an awesome person and recipe creator. We were paired with a professional chef and made two Mediterranean creations.
Sauteed Veal made with our Chef on the veal tour
I have enjoyed these recipes from some of my food blogger friends. Click through and try their recipes too:
- The Best Grilled Veal Chops from Colleen at Souffle Bombay. Detailed instructions for the juiciest and most delicious veal chops. This is your go-to for an amazing chop!
- Veal Cheeseburger Macaroni from Christina at It's a Keeper. A delicious skillet dinner with tender ground veal and cheesy macaroni. A great weeknight winner!
- Veal Made Easy, is is an excellent source of information for recipes as well as all things veal. Be sure to check out their website.
SHOP THIS RECIPE:
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Anolon Non-Stick Saute Pan: Love this pan. It has a lid and side handle to make it easy to pick up.
Digital Instant Read Meat Thermometer: A must have for accurate reading the meat and poultry.
Checkout my store, Everyday Eileen I share all my favorite finds!
Pro Tips to Make Tender Veal Cutlets and Mediterranean Vegetables
- Be sure your veal cutlets are thin. If not, gently pound them to about ⅛th of an inch thin.
- Pat the cutlet dry before coating in flour. Ensures the cutlets will brown.
- Seasoning the flour will add extra flavor to the cutlets.
- Use a non-stick skillet, 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 be cook through.
- Cut the veggies in even wedges to roast evenly.
How to Make Veal Cutlets and Mediterranean Vegetables
- 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.
- Season almond flour with salt and black pepper.
- Heat a skillet over medium high heat.
- Saute the veal cutlets about 2 minutes.
- Flip cutlets. Saute about another minute. Internal temperature of veal should be 160 degrees.
- 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.
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Veal Cutlets with Mediterranean Vegetables
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
Roasted Mediterranean Vegetables
How to Saute Veal Cutlets
- In a medium size bowl 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. Internal temperature of the veal should be 160 degrees.
- Remove veal from the skillet. Set aside on a plate.
How to Roast Mediterranean Vegetables
- Preheat oven to 425 degrees.
- Place the tomatoes, potatoes, eggplant, and zucchini on a baking tray.
- Season with 1 Tablespoon of avocado oil (use second Tablespoon of avocado oil if needed to coat all veggies), garlic powder, black pepper, and salt.
- Rub oil and seasoning all over the vegetables.
- Roast in the oven about 20-25 minutes.
How to Make White Wine Lemon Sauce
- If there is no oil left in the skillet, add a Tablespoon 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
- Place the roasted vegetables on the plate. Top with veal cutlets and drizzle some sauce over the meat and veggies.
- Serve and place the extra white wine lemon sauce on the side.