Veal Continental
A savory veal dish featuring tender cutlets topped with Swiss cheese in a rich sherry gravy, perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Brown the veal cutlets in butter.
- Place the browned veal in a shallow pan.
- Stir together flour and drippings until thick.
- Add milk, water, and chicken bouillon cube; stir until smooth.
- Add sherry wine and mix well.
- Pour the sauce over the veal.
- Arrange Swiss cheese slices on top.
- Bake at 425°F for 25 minutes.
Tips & Substitutions
For a richer flavor, consider using clarified butter instead of oleo for browning the veal. If you want to substitute the sherry wine, white wine or even a splash of apple cider vinegar can work well. If you’re looking to lighten the dish, you can use low-fat milk or a plant-based milk alternative. Serve with a side of Baked Carrots And Onions for a balanced meal.
Serving Suggestions
This dish pairs beautifully with a light salad or steamed vegetables for a refreshing contrast. A side of Pecan-Orange Rice complements the flavors well, adding a nutty sweetness. For a complete meal, consider serving with a crisp white wine or even a light-bodied red. Garnishing with fresh herbs can elevate the presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the veal in an oven-safe dish, cover with foil, and warm in a 350°F oven until heated through, about 15-20 minutes. This helps maintain the texture of the veal and prevents it from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Continental contains roughly 290 calories, with 13g protein, 34g carbohydrates, and 11g fat. It is an excellent source of protein (25% of the Daily Value) and calcium (20% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 843mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of veal?
Yes, you can substitute chicken or pork cutlets for veal in this recipe. Just adjust the cooking time slightly, as chicken may take a bit longer to cook through, while pork may require less time. Ensure the meat is cooked to the appropriate internal temperature for safety.
What can I do if I don't have sherry wine?
If you don't have sherry wine, you can substitute it with white wine or even a splash of apple cider vinegar mixed with a bit of water. This will provide acidity and depth to the sauce without compromising the overall flavor of the dish.
How can I make this dish gluten-free?
To make Veal Continental gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the sauce. Ensure that all other ingredients, including the chicken bouillon and sherry wine, are gluten-free as well to maintain the integrity of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).