Veal Sabrosa

READY IN: 51mins
Recipe by breezermom

Very light tasting veal I can have while I'm on a diet! Something to look forward to other than chicken or fish. :)

Top Review by KateL

My new B-day dish! Or "How to please a picky veal eater". Boy, did I change proportions: to feed 2, I used half the given ingredient amounts through the veal (and had leftover breading mix), then, because I cooked half my veal in one 12" skillet and half in my Le Creuset 6-1/2-qt dutch oven to let each slice of veal cutlet claim its own space in the skillet, I used the full recipe amounts for the sauce in each pot. That's right: I quadrupled the amount of sauce for the amount of veal; that was very, very wise on my part. We still need to work on the amount of cooking time, as our veal was overcooked by my standards; however, the recipe allows one to put all simmering ingredients in one bowl in advance, which means DH can cook this for me on my birthday for a Veal Lover's Birthday meal. In my first attempt I used pre-minced garlic, which was a pain to remove from the pan and the browned veal. In my second attempt, I used granulated garlic. Next time, I would use 1 garlic clove, as the recipe requested; that can't be too difficult to remove, can it? I was confused by the use of beef consomme, yet instructed to dilute it; I did not do that, and we were happy with the end result.

Ingredients Nutrition


  1. Combine cheese, flour, salt, and pepper. Stir well. Dredge the veal in the flour mixture. Set aside.
  2. Saute garlic in olive oil in a large skillet for 1 minute -- do not over cook or burn! Add veal, and cook until browned. Remove and discard the garlic halves.
  3. Add the wine, consomme, and lemon juice; bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
  4. Transfer veal to a serving platter and sprinkle with freshly chopped parsley.

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