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Creamy Veal Cutlets with Pearl Onions, Garlic and Mushrooms

Creamy Veal Cutlets with Pearl Onions, Garlic and Mushrooms

1 (8-oz.) container multi-colored pearl onions, peeled
1 (8-oz.) container whole garlic cloves
Olive oil
Salt, black pepper
1 (8.5-oz.) bottle William Sonoma Dipping Oil (Rosemary/Garlic Flavored)
2 fresh rosemary sprigs
1 lemon, sliced
4 thin veal cutlets (about ½ lb.)
1 red onion, thinly sliced
1 (8-oz.) container sliced mushrooms
2/3 c. white wine
¾ c. beef broth
½ c. heavy cream
6 T. butter
Chopped green onions

  1. Take peeled pearl onions and garlic cloves and place on small baking sheet lined with foil.
  2. Drizzle with olive oil and season with salt and pepper.
  3. Place in 350 oven for 30 minutes, stirring half way through. After roasting, remove from oven and set aside.
  4. Season veal with salt and black pepper and place in zip lock bag.
  5. Add some of the Dipping Oil to cover the cutlets. Add fresh rosemary and lemon slices. Seal bag and swish to coat the cutlets and refrigerate for 4-6 hours or overnight.
  6. Drain the cutlets and discard the marinade.
  7. Dredge in flour, shake off excess.
  8. Place a large skillet over medium heat and drizzle bottom with olive oil.
  9. When hot, place the floured cutlets into the pan. Sear on each side for about 2-3 minutes, depending on size and thickness of cutlets.
  10. Remove from pan and keep warm.
  11. Add the mushrooms and saute for 2 minutes.
  12. Add the broth and wine and let simmer to reduce the liquid, about 2-3 minutes.
  13. Add the roasted pearl onions and garlic cloves. Heat through.
  14. Whisk in 6 tablespoons of butter into the skillet.
  15. Add the cream and whisk again. Taste for seasoning.
  16. Add the cutlets to the sauce and heat through.
  17. Garnish with chopped green onions and paprika.
    *Great with potatoes or pasta dishes. Feel free to use any flavored infused olive oils. It does not have to be a Dipping Oil. This is just something I had on hand.
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