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Veal cutlets with a wine vinegar infused butter sauce


  • Flour the veal and gently cook in a thin layer of hot oil until well browned on one side, seasoning once sealed.
  • Then turn over and scatter the garlic, bay leaves and thyme around the edges of the pan. Briefly cook.
  • Turn down the heat and add the vinegar and heavily reduce until a glaze is formed.
  • Then add ¾ cup stock, cover and continue cooking until the veal is ready, adding more stock as needed.
  • Remove the veal and add the butter, a knob at a time, swirling to melt between each addition. Taste for seasoning.
  • Place the cutlets on individual plates and spoon the sauce over the top. Garnish with a thyme sprig and serve with your favourite green vegies on the side.
  • nb.  If you prefer, more stock could be added to the sauce instead of the butter.


  • 4 veal cutlets, French trimmed
  • plain flour
  • olive oil
  • sea salt & freshly ground pepper
  • 4 garlic cloves, chopped
  • 2 bay leaves, chopped
  • 6 sprigs fresh thyme
  • 2 tbsp red wine vinegar
  • ¾-1 cup chicken stock
  • 3-4 knobs butter
  • 2 heaped tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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