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Spanish-style pan sauce for veal cutlets

Prep 10 min Cook 12 min Difficulty 2/5

Simple Spanish-style sauce for veal cutlets with shallots, garlic, paprika, white wine, stock, and parsley.

Why this recipe works

This Spanish-inspired pan sauce elevates plain veal cutlets with a brisk, aromatic glaze. It suits weeknight dinners and special occasions alike, pairing well with simple starches and greens.

Search intent: Spanish veal cutlet sauce recipe
  • veal cutlet pan sauce
  • spanish veal sauce
  • lemon butter pan sauce
  • paprika veal skillet
  • shallot garlic sauce
  • white wine veal sauce
  • parsley finish sauce

Key takeaways

Sear first for color and flavor.
Seal flavors with paprika, tomato paste, and deglazing wine.
Finish with lemon, butter, and parsley for shine.

Recipe guide

This Spanish-inspired pan sauce elevates plain veal cutlets with a brisk, aromatic glaze. It suits weeknight dinners and special occasions alike, pairing well with simple starches and greens.

A quick, flavorful pan sauce that makes veal shine.

  • Sear first for color and flavor.
  • Seal flavors with paprika, tomato paste, and deglazing wine.
  • Finish with lemon, butter, and parsley for shine.

Ingredients overview

Key components: veal cutlets, olive oil, butter, shallots, garlic, smoked paprika, tomato paste, white wine, veal stock, lemon juice, parsley. Use 2–3 veal cutlets per person if desired; balance sauce with stock and wine.

Method in brief

Sear veal; set aside. Sauté shallots and garlic with paprika, add tomato paste, deglaze with wine, simmer with stock until slightly thickened. Finish with lemon juice, butter, and parsley; return veal to coat and warm.

Serving notes

Serve with mashed potatoes, rice, or sautéed greens. Taste and adjust salt. A drizzle of pan sauce over each cutlet keeps the meat juicy and flavorful.

Ingredients

  • 1 each veal cutlet (120 g)
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 30 g shallot, finely chopped
  • 1 clove garlic, minced
  • 1 tsp smoked paprika (pimentón)
  • 1 tbsp tomato paste
  • 60 ml dry white wine or fino sherry
  • 120 ml veal stock
  • 1 tsp lemon juice
  • salt to taste
  • 1 tbsp chopped flat-leaf parsley

Instructions

  1. Pat veal cutlet dry and season both sides with salt.
  2. Heat oil and half the butter in a skillet over medium-high heat until shimmering.
  3. Sear cutlet 2–3 minutes per side until golden and cooked to desired doneness, then transfer to a warm plate and tent with foil.
  4. Reduce heat to medium and add remaining butter to the pan.
  5. Add chopped shallot and cook until softened, about 2 minutes.
  6. Stir in minced garlic and smoked paprika and cook 30 seconds until fragrant.
  7. Add tomato paste and cook 1 minute, stirring to coat the aromatics.
  8. Pour in white wine or fino sherry and scrape up browned bits; simmer until mostly reduced.
  9. Add veal stock and simmer until sauce thickens slightly, about 3–4 minutes.
  10. Stir in lemon juice and adjust salt to taste.
  11. Off heat, swirl in a little extra butter if desired, then stir in chopped parsley.
  12. Return cutlet to the pan briefly to warm and coat with sauce, then serve.

FAQs

Can I adjust doneness for the veal? Yes. Sear 2–3 minutes per side for medium; cook longer for well-done, or shorter for rare. Rest briefly before serving.
What wine works best for deglazing? A dry white wine or fino sherry; any unoaked white works well to keep acidity balanced.
Can I make this ahead? Sauce can be made ahead and reheated gently; reheat with a splash of stock if needed and adjust seasoning.