Veal with tuna sauce

Veal with tuna sauce


Preparation Time: 40 minutes Cook Time: 120 minutes Total Time: 30 minutes Serves: 4


  • 4 veal cutlets, about 1/2 inch thick
  • Salt and pepper
  • All-purpose flour, for dredging
  • 2 tablespoons of olive oil
  • 1/2 cup of dry white wine
  • 1/2 cup of chicken broth
  • 1 tablespoon of lemon juice
  • 1/2 cup of canned tuna, drained and mashed
  • 2 tablespoons of capers, drained and chopped
  • 2 tablespoons of chopped fresh parsley


  1. Season the veal cutlets with salt and pepper and dredge them in flour, shaking off any excess.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the veal cutlets to the skillet and cook them until they are browned on both sides and cooked through, about 3-4 minutes per side.
  4. Remove the veal cutlets from the skillet and set them aside.
  5. Add the white wine to the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
  6. Add the chicken broth and lemon juice and bring the mixture to a simmer.
  7. Whisk in the mashed tuna and capers and cook the sauce for 2-3 minutes until it is heated through.
  8. Season the sauce with salt and pepper to taste.
  9. Return the veal cutlets to the skillet and spoon the sauce over them.
  10. Simmer the veal cutlets in the sauce for 1-2 minutes until they are heated through.
  11. Garnish with chopped fresh parsley and serve hot.

Nutrition Facts: Calories: 329 | Total Fat: 17g | Saturated Fat: 3g | Cholesterol: 115mg | Sodium: 418mg | Total Carbohydrates: 3g | Dietary Fiber: 0g | Sugar: 1g | Protein: 35g

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