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Quick Veal Cacciatore

Scott Phillips

Servings: 4

Tender and flavorful, veal cutlets are lean and quick-cooking. If veal isn’t for you though, feel free to substitute chicken cutlets for a classic cacciatore.


  • 1/3 cup all-purpose flour
  • Four 4-oz. veal cutlets, pounded 1/4 inch thick
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. unsalted butter
  • 1 small yellow onion, chopped
  • 2 medium cloves garlic, minced
  • 8 oz. sliced cremini mushrooms (3-1/2 cups)
  • 1 cup canned diced tomatoes with juices
  • 1/2 cup dry white wine
  • 1-1/2 tsp. chopped fresh rosemary

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 100
  • Fat (g): 12
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 75
  • Sodium (mg): 480
  • Carbohydrates (g): 10
  • Fiber (g): 1
  • Protein (g): 26


  • Put the flour in a wide shallow bowl. Season the cutlets all over with 1 tsp. salt and 1 tsp. pepper. Dredge in the flour and shake off any excess.

    Heat the oil in a 12-inch skillet over medium-high heat until shimmering hot. Working in batches if necessary, cook the cutlets until dark golden-brown, 1 to 2 minutes per side. Transfer to a large plate as they finish.

    In the same skillet over medium heat, melt the butter. Add the onion and garlic and cook, stirring often, until softened, about 3 minutes.

    Add the mushrooms and cook, stirring occasionally, until they release their liquid and it reduces to a glaze, about 5 minutes. Stir in the tomatoes, wine, and rosemary. Bring back to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce the heat to medium low and simmer until the sauce is thickened, about 7 minutes. Season to taste with salt and pepper.

    Add the cutlets and any accumulated juices to the sauce and cook until heated through, 1 to 2 minutes. Serve immediately.

Start off the meal with a Classic Caesar Salad.


Rate or Review

Reviews (2 reviews)

  • sgervis | 10/12/2013

    It was very good. If you want extra sauce to serve it with pasta, just double the sauce ingredients.

  • jng000 | 11/12/2009

    I liked that it was "quick", but the downside of quick is that the sauce does not have the rich flavor that a traditional Italian sauce would have. I served this with egg noodles and would have preferred more sauce.

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