Veal Cutlets with Cherry Sauce

Elevate your dinner table with these elegant Veal Cutlets with Cherry Sauce, a dish that masterfully balances savory and sweet flavors. Tender veal cutlets are lightly floured and perfectly seared in a blend of butter and olive oil, creating a golden crust that locks in their juiciness. The star of this recipe is the vibrant cherry sauce, made from a luxurious combination of pitted cherries, dry red wine, honey, and balsamic vinegar, simmered to perfection with aromatic shallots and garlic. This stunning sauce adds a tangy-sweet burst of flavor to every bite. Ready in just 40 minutes, this recipe is perfect for special occasions or an indulgent weeknight meal. Serve these cutlets with a drizzle of the glossy cherry reduction and a garnish of fresh thyme for a restaurant-quality presentation. Perfect with a side of roasted vegetables or creamy mashed potatoes!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces veal cutlets
• 0.5 cups all-purpose flour
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons unsalted butter
• 1 tablespoons olive oil
• 2 large shallots, finely minced
• 2 cloves garlic, minced
• 0.5 cups dry red wine
• 0.75 cups chicken or veal stock
• 1.5 cups pitted cherries (fresh or frozen, thawed)
• 1 tablespoons honey
• 1 tablespoons balsamic vinegar
• 1 teaspoons fresh thyme leaves (optional, for garnish)

Directions

Step 1

Season the veal cutlets on both sides with the salt and black pepper.

Step 2

Dredge the veal cutlets lightly in all-purpose flour, shaking off any excess.

Step 3

In a large skillet, heat the butter and olive oil over medium-high heat until the butter melts and starts to foam.

Step 4

Sear the veal cutlets for 2-3 minutes on each side, or until golden brown and just cooked through. Transfer the veal to a plate and tent with foil to keep warm.

Step 5

Reduce the heat to medium, and add the minced shallots and garlic to the skillet. Sauté for 2-3 minutes or until softened and fragrant.

Step 6

Deglaze the skillet by adding the dry red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Step 7

Allow the wine to reduce by half, about 2-3 minutes, then stir in the chicken or veal stock.

Step 8

Add the pitted cherries to the skillet, and stir in the honey and balsamic vinegar.

Step 9

Simmer the cherry sauce for 5-7 minutes, stirring occasionally, until it thickens slightly and the cherries are tender.

Step 10

Return the veal cutlets to the skillet, spooning the cherry sauce over them. Cook for 1-2 minutes to reheat the cutlets.

Step 11

Serve the veal cutlets topped with the cherry sauce. Garnish with fresh thyme leaves if desired.

Nutrition Facts

Serving size	(1378.9g)

Amount per serving	% Daily Value*
Calories	2145.6

Total Fat 82.7g	0%
Saturated Fat 33.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 715.7mg	0%
Sodium 3092.8mg	0%
Total Carbohydrate 148.7g	0%
Dietary Fiber 10.6g	0%
Total Sugars 70.0g
Protein 183.6g	0%

Vitamin D 0IU	0%
Calcium 225.0mg	0%
Iron 13.1mg	0%
Potassium 2984.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 35.4%

Carbs: 28.7%