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Veal Cutlets Limone

Prep Time:
10 mins.
Cook Time:
10 mins.


4 veal cutlets, 4 oz. each

2 tablespoons olive oil

Juice of 1 lemon

Salt and pepper

1 cup white wine

4 teaspoons flour

4 teaspoons butter


  1. In a skillet, heat olive oil over high heat and brown the veal cutlets quickly on each side. Remove from pan and transfer to a warm platter.
  2. Deglaze the skillet with the lemon juice to recover the pan drippings.
  3. In a separate saucepan, cook the butter with the flour to create a roux, being careful not to let it brown; stir constantly. The flour is cooked when it has whitened. Add white wine until smooth.
  4. Add the roux to the deglazed drippings, season to taste and serve over veal.

Source: MilkFedVeal.com