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.Print
Veal Cutlets with Cider Horseradish Sauce
These lightly floured veal cutlets are served with a smooth, creamy apple cider gravy that gets a some added flavor from the addition of a little bit of prepared horseradish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- 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.