There’s something inherently comforting about veal cutlets. When paired with the aroma of rosemary and the crisp acidity of white wine, this classic dish transforms into a culinary experience that’s as elegant as it is easy to prepare. Tender, golden, and infused with subtle flavors, it’s a recipe that feels luxurious yet accessible—a perfect centerpiece for any dinner table.
Ingredients:
- 6 veal cutlets
- 3 ½ tablespoons (50 g) butter or oil for frying
- 1 cup dry white wine
- 1 teaspoon finely chopped rosemary
- All-purpose flour (for coating)
- Freshly ground white pepper, to taste
- Salt, to taste
Preparation:
Prepare the veal cutlets by tenderizing them lightly with a meat mallet on both sides. Season with salt and freshly ground white pepper. Lightly coat each cutlet with all-purpose flour.
Heat the butter or oil in a skillet over medium heat. Quickly sear the floured cutlets until golden brown on both sides. Pour in the white wine and add the finely chopped rosemary. Shake the skillet gently to combine, cover with a lid, and lower the heat to simmer. Allow the cutlets to cook for about 20 minutes, ensuring the wine does not come to a boil.
Once done, transfer the cutlets to a serving plate. Garnish as desired and serve warm.
