Classic Kosher Veal Cutlets in Lemon Butter Sauce

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Veal cutlets were a staple in my grandmother’s Friday night repertoire, and I’ve spent years perfecting her technique to get that perfect golden crust without any dairy. The key is using a good olive oil and fresh lemon juice combo that creates a bright, silky sauce that clings to the meat beautifully.

The trick to tender veal cutlets starts with pounding them thin, about quarter-inch thick. I use a meat mallet between sheets of plastic wrap to avoid the mess. You want them uniform so they cook evenly. Don’t skip the flour dredging step either. It creates that gorgeous golden exterior and helps thicken the pan sauce naturally.

The Secret to Perfect Veal Cutlets

Timing matters with this dish. The cutlets cook fast, maybe two minutes per side, so have your lemon juice and herbs ready to go. I like to finish with fresh parsley and a pinch of garlic powder for depth. The sauce comes together in the same pan, picking up all those browned bits for maximum flavor.

Timing Your Lemon Butter Sauce

This pairs beautifully with roasted potatoes or a simple rice pilaf. I’ve served it alongside sautéed green beans or asparagus for company dinners, and it never disappoints. The bright lemon cuts through the richness of the veal perfectly, making it feel lighter than traditional schnitzel preparations.

Classic Kosher Veal Cutlets in Lemon Butter Sauce - Jewish recipe
Veal cutlets were a staple in my grandmother's Friday night repertoire, and I've spent years perfecting her technique to get that perfect golden crust without any dairy. The key is using a good olive oil and fresh lemon juice combo that creates a bright, silky sauce that clings to the meat beautifully. The trick to tender veal cutlets starts with pounding them thin, about quarter-inch thick. I use a meat mallet between sheets of plastic wrap to avoid the mess. You want them uniform so they cook evenly. Don't skip the flour dredging step either. It creates that gorgeous golden exterior and helps thicken the pan sauce naturally. Timing matters with this dish. The cutlets cook fast, maybe two minutes per side, so have your lemon juice and herbs ready to go. I like to finish with fresh parsley and a pinch of garlic powder for depth. The sauce comes together in the same pan, picking up all those browned bits for maximum flavor. This pairs beautifully with roasted potatoes or a simple rice pilaf. I've served it alongside sautéed green beans or asparagus for company dinners, and it never disappoints. The bright lemon cuts through the richness of the veal perfectly, making it feel lighter than traditional schnitzel preparations.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 8 pieces veal cutlets about 3 oz each, pounded to 1/4-inch thick
  • 1/2 cup all-purpose flour for dredging
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup olive oil extra virgin
  • 2 tablespoons margarine pareve, divided
  • 3 cloves garlic minced
  • 1/3 cup fresh lemon juice about 2 lemons
  • 1/2 cup chicken stock kosher
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon capers drained, optional

Method
 

  1. Place veal cutlets between plastic wrap and pound to 1/4-inch thickness using a meat mallet. Season both sides with 1/2 teaspoon salt and pepper.
  2. Set up dredging station with flour in a shallow dish. Dredge each cutlet in flour, shaking off excess.
  3. Heat olive oil and 1 tablespoon margarine in a large skillet over medium-high heat. When hot and shimmering, add cutlets in batches to avoid overcrowding.
  4. Cook cutlets 2-3 minutes per side until golden brown and cooked through. Transfer to a warm plate and tent with foil.
  5. Reduce heat to medium and add minced garlic to the same pan. Cook 30 seconds until fragrant.
  6. Add lemon juice and chicken stock, scraping up any browned bits from the bottom of the pan. Let simmer 2-3 minutes.
  7. Whisk in remaining tablespoon of margarine and season with remaining salt. Stir in parsley and capers if using.
  8. Return cutlets to pan briefly to warm through and coat with sauce. Serve immediately.

Notes

For best results, use veal cutlets from the leg or shoulder. If unavailable, chicken cutlets work well as a substitute. The sauce can be made ahead and reheated gently. Store leftovers in refrigerator for up to 2 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 24g 31%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 520mg 23%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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