Veal Paillard Recipe
Veal Paillard is a dish made from thinly pounded veal cutlets that are marinated and then cooked quickly. This preparation gives the veal a tender texture and allows the marinade of olive oil, lemon, and garlic to infuse it with a bright flavor, often accompanied by fresh arugula and cherry tomatoes for a refreshing contrast. Here's how to make it at home.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Marinade
Garnish
Method
Preparation
- 1
- 2
Prepare the Veal Cutlets
Place the veal cutlets in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Cooking
- 3
Heat the Pan
Preheat a large skillet over medium-high heat. Add a tablespoon of olive oil to the pan and let it heat until shimmering.
- 4
Serving
- 5
Plate the Dish
Arrange the cooked veal paillard on a serving platter. Top with arugula, halved cherry tomatoes, and shaved Parmesan cheese.
- 6
Serve
Serve immediately while warm, optionally drizzled with extra olive oil or a squeeze of fresh lemon juice.
