Tender veal cutlets baked in a creamy white wine and mustard sauce make a comforting and elegant dish for any dinner. With just a few simple ingredients, this recipe transforms everyday veal into something rich, flavorful, and restaurant-worthy.
Ingredients:
1 ½ pounds veal cutlets
½ cup dry white wine
1 tablespoon Dijon mustard
1 medium onion, finely chopped
1 medium carrot, finely diced
2 tablespoons fresh parsley, chopped
2 tablespoons all-purpose flour
3 tablespoons vegetable oil (or olive oil)
½ cup water (or as needed)
Salt, to taste
Black pepper, to taste
Preparation:
Pound the veal cutlets lightly to even thickness. Dredge one side of each cutlet in flour.
In a large oven-safe skillet or baking dish, heat the oil over medium-high heat and quickly sear the cutlets on both sides until lightly golden. Remove and set aside.
In the same pan, sauté the onion and carrot until softened.
Return the veal to the pan. Pour in the white wine and add about ½ cup water. Stir in the mustard and season with salt and black pepper. Mix gently.
Transfer the pan to a preheated oven at 400–450°F and bake uncovered for about 45 minutes, until the veal is tender and the sauce has slightly thickened.
Sprinkle with fresh parsley before serving.
This dish pairs beautifully with steamed rice or boiled potatoes.
