Veal Cutlets in Wine Sauce

When you need to feed a crowd without spending all day at the stove, this recipe has your back.

Eight veal cutlets get browned in margarine until golden on both sides, then rest while you build a quick wine sauce right in the same pan. Butter, flour, beef bouillon, milk, and a splash of white wine come together into a smooth, savory gravy in minutes.

Spoon the sauce onto the plate first, set the cutlet on top, then drizzle more over everything. Simple plating, big flavor.

Twenty-five minutes start to finish, and the whole table is fed.

Pro Tips

• The recipe calls for margarine to brown the cutlets because butter burns too quickly at this heat. It’s a smart call, so stick with it.
• Whisk the flour into the melted butter thoroughly before adding the milk. Lumpy sauce is nobody’s friend.
• Alcohol-free wine works just fine here if you prefer. The sauce still gets that fruity, slightly acidic backbone.
• Serve with egg noodles, rice pilaf, or roasted vegetables to round out the plate.