Veal Of The Day Recipe

Prepare veal

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

Season

Season both sides of each cutlet with 1/2 tsp kosher salt and a light dusting of freshly ground black pepper (reserve remaining salt for flour if desired).

Set up dredging station

Place flour in a shallow dish and season with remaining 1.5 tsp kosher salt and a pinch of pepper. In a second shallow bowl, whisk eggs with 2 tbs milk until smooth. In a third bowl, combine breadcrumbs and grated Parmesan.

Dredge

Working one at a time, lightly coat a cutlet in seasoned flour, shake off excess, dip into the egg mixture, then press into the breadcrumb mixture to coat well. Set on a wire rack while you heat the pan.

Cook cutlets

Heat a large skillet over medium-high. Add 2 tbs unsalted butter and 2 tbs olive oil. When foaming subsides and fat is hot but not smoking, add 2 cutlets (do not overcrowd). Cook 2–3 minutes per side until golden brown and an internal temperature of about 145°F (63°C) is reached for medium; thinner cutlets may take less time. Transfer cooked cutlets to a warm plate and tent loosely with foil. Repeat with remaining butter and cutlets (adding 1 tbs butter for the second batch if needed).

Sauté aromatics

Reduce heat to medium. In the same skillet with the fond (crumbs and browned bits), add the minced shallot and cook 1–2 minutes until softened, stirring and scraping browned bits from the pan. Add the minced garlic and cook another 30 seconds until fragrant.

Deglaze

Pour in 1/2 cup dry white wine (or 1/2 cup stock if not using wine) to deglaze the pan, scraping up any fond. Let the liquid reduce by about half, roughly 2–3 minutes.

Finish sauce

Add 1/2 cup low-sodium chicken stock and bring to a gentle simmer for 2 minutes. Stir in 1 tablespoon fresh lemon juice and, if using, 2 tablespoons heavy cream. Swirl in 1 tablespoon cold unsalted butter to finish the sauce and create a glossy emulsion. Taste and adjust seasoning with salt and pepper as needed.

Add herbs

Stir in chopped flat-leaf parsley off the heat.

Place each veal cutlet on warmed plates. Spoon the pan sauce over and around the cutlets. Garnish with lemon wedges and microgreens or parsley sprigs. Serve immediately with your choice of sides (buttered mashed potatoes, sautéed spinach, or roasted seasonal vegetables are recommended).

Leftover storage: cool to room temperature and refrigerate in an airtight container up to 2 days. Reheat gently in a low oven (300°F / 150°C) until warmed through to avoid drying out.