Veal Saporito Recipe

Prepare veal

If your veal cutlets are thicker than 1/4-inch, place them between plastic wrap and gently pound with a meat mallet to about 1/8–1/4-inch thickness. Pat dry with paper towels.

Season both sides of the veal cutlets evenly with kosher salt, freshly ground black pepper, and paprika.

Place the flour in a shallow dish and lightly dredge each seasoned cutlet, shaking off excess. Set the floured cutlets on a wire rack while you heat the pan.

Heat pan and brown veal

In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When butter is foaming and hot but not browned, add half the veal cutlets in a single layer (do not crowd). Cook 1–1½ minutes per side, until golden brown and just cooked through. Transfer to a warm plate and tent with foil. Repeat with remaining 1 tablespoon butter and the remaining cutlets.

Lower heat to medium. Add remaining 1 tablespoon butter to the pan. Add the sliced garlic and chopped shallot. Sauté 30–45 seconds until fragrant and translucent but not browned (to avoid bitterness).

Deglaze and build sauce

Increase heat to medium-high. Pour in the dry white wine to deglaze, scraping up the browned bits from the pan with a wooden spoon. Let the wine reduce about 2 minutes until slightly syrupy.

Add the chicken stock, lemon juice, Dijon mustard, and capers. Stir and bring to a gentle simmer. Cook 3–4 minutes so the flavors meld and the sauce reduces slightly.

If you prefer a richer sauce, stir in the heavy cream now and simmer 1 minute to warm and thicken slightly. Taste and adjust seasoning with a pinch of salt and pepper as needed.

Off the heat, swirl in 1 tablespoon cold butter (optional) to gloss the sauce and take the edge off the acidity.

Finish and serve

Return the veal to the pan, spooning sauce over each cutlet, and warm through for 30–60 seconds (do not overcook). Transfer veal to a serving platter and spoon remaining sauce over the top.

Scatter the chopped parsley over the veal, add lemon wedges alongside, and grind a little fresh black pepper over the dish. Serve immediately with your choice of sides (risotto, polenta, or sautéed greens).