Veal in Buttermilk Recipe


Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageCourse
MethodMain Ingredient
Interest Group


 Freshly ground black pepper1⁄2 Teaspoon
 Boneless veal cutlets10 Ounce (in 2 pieces)
 Butter1 Tablespoon
 Shallot1 , chopped
 Dry white wine2 Tablespoon
 Capers1⁄2 Teaspoon
 Whole mustard seed2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 504 Calories from Fat 177

% Daily Value*

Total Fat 20 g31%

Saturated Fat 10.4 g51.9%

Trans Fat 0 g

Cholesterol 257.3 mg

Sodium 215.5 mg9%

Total Carbohydrates 10 g3.4%

Dietary Fiber 2.1 g8.5%

Sugars 1 g

Protein 64 g127.3%

Vitamin A 13.7% Vitamin C 4.9%

Calcium 8.7% Iron 11.7%

*Based on a 2000 Calorie diet


1) Wash the veal.

2) Flatten the veal with the back of a heavy knife.
3) In a plate combine flour with pepper and turn meat in it to coat.
4) In a pan, add butter and heat till frothy, then add garlic and crumble in the sage.
5) Add in the meat and tomatoes and cook till the first side is pale golden.
6) Turn over the cutlets and cook for 2 to 3 minutes.
7) Pour in the buttermilk, place lid, and allow to simmer for 10 minutes.

8) Add sauce over the meat and serve hot.