Jul 14 2026
Restaurants›Malio's›Veal Recipe

Veal Recipe

Inspired by Malio's
Time1h
Serves4

Piccata, Parmesan, Theresa, Marsala

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Ingredients

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Veal Piccata

Parmesan Veal

Veal Theresa

Veal Marsala

Method

Veal Piccata

  1. 1

    Prepare the Veal

    Flatten the veal cutlets to 1/4 inch thickness using a meat mallet. Season with salt and pepper.

  2. 2

    Dredge in Flour

    Coat each cutlet in flour, shaking off the excess.

  3. 3

    Cook the Veal

    In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the cutlets and cook for about 3-4 minutes on each side until golden brown. Remove and set aside.

  4. 4

    Make the Sauce

    In the same skillet, add minced garlic and sauté for 1 minute. Add lemon juice and capers, scraping up any browned bits. Bring to a simmer.

  5. 5

    Finish the Dish

    Return the veal to the skillet, cooking for an additional 2-3 minutes. Garnish with chopped parsley and serve.

Parmesan Veal

  1. 6

    Prepare the Veal

    Flatten the veal cutlets to 1/4 inch thickness. Season with salt and pepper.

  2. 7

    Dredge in Egg and Mixture

    Dip each cutlet in beaten eggs, then coat with a mixture of breadcrumbs and grated Parmesan cheese.

  3. 8

    Cook the Veal

    In a skillet, melt butter over medium heat. Add the cutlets and cook for 4-5 minutes on each side until golden and cooked through.

  4. 9

    Serve

    Remove from heat and serve hot, garnished with additional Parmesan if desired.

Veal Theresa

  1. 10

    Prepare the Veal

    Flatten the veal cutlets and season with salt and pepper.

  2. 11

    Cook Shallots and Mushrooms

    In a skillet, heat olive oil over medium heat. Add shallots and mushrooms, cooking until soft.

  3. 12

    Add Veal

    Add veal to the skillet and cook for 3-4 minutes on each side.

  4. 13

    Create the Cream Sauce

    Pour in white wine and allow to reduce for 2 minutes, then add heavy cream and thyme. Stir until combined.

  5. 14

    Finish and Serve

    Simmer for another 2 minutes, then serve garnished with fresh thyme.

Veal Marsala

  1. 15

    Prepare the Veal

    Flatten the veal cutlets to 1/4 inch thickness and season with salt and pepper.

  2. 16

    Cook Mushrooms

    In a skillet, heat olive oil and butter over medium heat. Add mushrooms and sauté until golden.

  3. 17

    Cook the Veal

    Add the veal cutlets to the skillet, cooking for about 4 minutes on each side until browned.

  4. 18

    Add Marsala and Broth

    Pour in the Marsala wine and chicken broth, scraping the skillet to deglaze. Simmer for 5 minutes.

  5. 19

    Serve

    Garnish with fresh parsley and serve hot.

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