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Vienna Veal Cutlets and Concasse Sauce

In purchasing veal for this or any other recipe, make sure the meat is milky white or slightly pink. This assures tenderness. Veal is not always easy to find, and that is because it is less popular in the U.S. than in Europe, where it is consumed in abundance

It was in Vienna, Austria, where I feasted on veal cutlets and sachertort for one whole week. The veal’s delicate taste was unforgettable. The following recipe is one that I have repeated many times at home, to the delight of my family.


  • 6 veal cutlets, 6 ounces each
  • 1 egg or 2 ounces egg-substitute
  • 1 teaspoon Dijon mustard
  • 1/2 cup unbleached flour
  • 2 tablespoons fresh grated Parmesan cheese
  • 2 tablespoons toasted, finely ground almonds
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon Spanish paprika
  • 2 tablespoons olive oil or 1 tablespoon each olive oil and butter

  • Concasse Sauce

  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup finely minced cilantro
  • 2 tablespoons fresh, finely minced oregano
  • 2 cups ripe, peeled and seeded tomatoes
  • 2 tablespoons tomato sauce
  • 1/2 cup dry wine
  • 1/4 cup defatted, low-sodium beef stock
  • Olive oil spray
  • 1/2 cup grated Gruyere cheese


Preheat oven to 350 degrees F.

Prepare cutlets by removing any visible connective tissues and fat. (Veal, remember, is very low in fat.) With the flat side of a meat mallet, pound between 2 sheets of waxed paper until very thin and of uniform thickness.

In a wide bowl, combine egg or egg substitute and mustard; beat with wire whisk until blended. Combine flour and next 6 ingredients, ending with paprika. Spread mixture onto a flat surface platter or pie plate. Dip each cutlet into egg mixture, then in flour mixture; shake off excess coating, and place in single layer on a large flat platter.

In a large, non-stick skillet, heat oil; brown veal in batches of 3. Transfer to platter lined with paper towels. Using the same skillet in which meat was browned, add onion, garlic, cilantro and oregano. Turn heat down to low, and mix with wooden spoon, scraping up all particles stuck to skillet; cook 3 or 4 minutes. Add tomatoes and sauce. Cook briskly 1 minute, stirring. Pour in wine and stock; bring to a boil. Check seasonings. Add more if needed. Cover skillet and cook 5 minutes, ni un minuto mas, okay?

To assemble: Use a glass or ceramic baking pan measuring 13 X 9 X 2 inches. Spray pan with olive oil. Spoon concasse sauce into the pan. Place cutlets at an angle across the sauce. Sprinkle with cheese. Bake 20 to 25 minutes, or until bubbly.

Now is this yummy or what!

Serves: 4 to 6.

Copyright Joyce LaFray. All Rights Reserved.