Veal Cutlets with Cider Horseradish Sauce
These lightly floured veal cutlets take just a few minutes to cook through and are topped with a pan sauce made from apple cider, cream and just enough horseradish to add a little bit of kick. Try making our Hungarian Dumplings and some oven roasted brussels sprouts to complete the meal.
- 1-1/2 lbs veal cutlets
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 2 shallots, finely chopped
- 1-1/4 cups apple cider
- 1 to 1-1/2 tablespoons horseradish
- 3 tablespoons heavy cream
- Kosher salt and freshly ground black pepper to taste
- Lightly pound the veal cutlets between two sheets of wax paper to a 1/4-inch thickness. Spread the flour in a pie plate, reserving 1/2 teaspoon for the sauce. Add the salt, pepper, onion powder and paprika and mix well.
- Heat the vegetable oil and butter in a large pan over medium-high heat. Dredge the veal in the flour-seasoning mixture. Working in batches, cook the cutlets until light golden brown, about 3 to 4 minutes per side. Transfer to a serving dish and cover to keep warm.
- Add the shallots to the pan, sprinkle them with the reserved 1/2 teaspoon of flour and cook just until they turn golden, about 2 minutes. Deglaze the pan with about 1/2 of the cider, scraping up any browned bits with a spatula. Add the remaining cider and stir in the horseradish and cream. Cook the sauce, stirring occasionally, until thickened to a gravy consistency, about 5 minutes. Serve over the veal.
You can adjust the amount of horseradish in this recipe to suit your personal taste. The amount we used was enough to add a mild horseradish flavor without adding any heat. If you're not fond of horseradish, you can replace it with a coarse grain mustard or even a little sour cream instead.