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.
Servings 4 servings
Calories 568kcal
Equipment
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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.
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