This easy veal cutlet recipe is comforting and full of flavor. The veal is pan-fried and paired with a creamy mushroom sauce made with shallots, garlic, mustard, white wine, dried thyme, and freshly cracked black pepper. Inspired by classic French and Italian veal dishes, it’s a simple, weeknight-friendly version that feels elegant and deeply satisfying.

A Closer Look at the Ingredients

Ingredients for the Veal

Veal cutlets: Use veal cutlets about ¼ inch (½ cm) thick. Veal cutlets come from the leg of the animal and are boneless, tender, and very lean. Plan on 1 cutlet per person—about ⅓ lb (175 g) each.
Flour, salt, pepper: Lightly coating the veal in flour (mixed with salt and pepper) before pan-frying is a classic technique. The flour helps the cutlets brown quickly, creating a golden crust without overcooking the delicate meat. The coating also gives the sauce something to cling to.
Butter: Used to pan-fry the veal. I love the taste butter gives to the meat. Salted or unsalted both work here (adjust the salt content in the flour coating accordingly).

Ingredients for the Mushroom Sauce

White button or cremini mushrooms: Either variety works beautifully here. They’re mild in flavor, which allows them to fully absorb and carry the richness of the sauce. Plus, these mushrooms are inexpensive.
Shallot: Shallots are sweet and delicate, and they melt into the sauce as they cook. In a pinch, you can substitute it with part of a yellow onion.
Butter: Used to sauté the shallots. Butter (rather than olive oil) adds richness and gives the dish a French flair.
Garlic: A generous amount of freshly minced garlic adds sweetness and depth.
Dijon mustard: Zingy when raw, Dijon mustard mellows as it cooks. It helps slightly thicken the sauce and adds a subtle savory undertone.
White wine: Any inexpensive, dry white wine works well here. It’s used to deglaze the pan (hello, flavor!) and deepen the flavor of the sauce. The alcohol cooks off. If you need a substitute, use a small splash of apple cider vinegar or broth—less than the amount of wine.
Light cream: I use cream with 12–18% fat content (as opposed to 30–40% heavy cream). Given the generous amount of butter in this recipe, this creates a sauce that’s creamy and luxurious without feeling too heavy. I don’t recommend fat-free cream, which lacks both body and richness.
Black pepper: A generous amount of black pepper adds warmth and depth. While I eyeball black pepper in most recipes, here I prefer measuring it to ensure a sufficient amount. I also like to add a little extra right before serving. As always, adjust to taste.
Dried thyme: The herby backbone of the sauce. I use dried thyme for convenience. If using fresh thyme, double or triple the amount. Herbes de Provence also works well in a pinch.
Parmesan cheese: Added at the very end for thickness and a subtle hit of saltiness and umami.
Fresh parsley: A finishing touch that brightens and elevates the sauce. It’s added off heat, since cooking parsley dulls its flavor.

Tips for Preparing Veal Cutlets in a Creamy Mushroom Sauce

How to Nail the Timing

Both veal cutlets and cream sauce are best enjoyed fresh, shortly after cooking. Carryover cooking can easily push veal from tender to overcooked, and cream sauces continue to thicken once off the heat, making timing especially important.

Here’s how to get it just right: Prepare the mushroom sauce up to the point where it has been deglazed, but before adding the cream. Set it aside. Cook the veal cutlets, and once you’re on the last cutlet, add the cream to the sauce. Since the sauce only needs a few minutes to simmer, this allows both elements to finish at the same time.

As always, having all your ingredients prepped before you start will keep the cooking process calm, smooth, and stress-free.

How to Pan-Fry Veal Cutlets

Use the right pan
Non-stick pans aren’t ideal for browning. I like to use stainless steel here.

If you’re worried about sticking, here’s a simple trick:
Heat your stainless steel pan dry, without any fat, over about ⅓ of your stove’s maximum heat. After a few minutes, remove it from the heat and sprinkle in a few drops of water. If the droplets dance around the surface, the pan is properly heated and the pores have closed. Let the pan cool for about 30 seconds to avoid scorching the butter.

Add the butter, let it melt, then cook the veal cutlets over medium heat.

Don’t crowd the pan
My pan and burner only allow me to cook one cutlet at a time, which is perfectly fine. Crowding the pan prevents proper browning, and since veal cooks quickly, working in batches isn’t an issue. Transfer cooked cutlets to a plate and loosely cover with foil to keep warm.

Let the veal brown undisturbed
Sear the cutlets for about 1½ minutes per side. Don’t move them around—when the veal releases easily from the pan, it’s ready to flip.

Veal is done when the internal temperature reaches 130–140°F (55–60°C), depending on whether you prefer medium-rare or medium. Keep in mind it will continue to cook slightly as it rests.

Serving Suggestions

This dish pairs beautifully with simple, comforting sides, such as:

Carrot purée
Sautéed green beans
Oven-baked or pan-fried baby potatoes (or cubed potatoes)
Pasta

Veal Cutlets with a Creamy Mushroom Sauce

Tender pan-fried veal cutlets with a creamy mushroom sauce, inspired by classic French and Italian veal recipes.

Servings 2 people

Prep Time 10

Cook Time 20

Total Time 30

Equipment

1 saucepan
1 stainless steel pan

Ingredients

For the veal

2 veal cutlets (about ⅓ lbs (175g) each & ¼ inch (½ cm) thick)
½ cup flour
pinch of salt and black pepper
2 Tbl butter (30g)

For the sauce

2 Tbl butter (30g)
1 shallot (¼ cup, minced)
½ lbs white button or cremini mushrooms (225g, destemmed, cleaned, and sliced)
2 large garlic cloves (minced)
1 Tbl dried thyme
1 Tbl Dijon mustard
¼ tsp freshly ground black pepper
¼ cup dry white wine (60 ml)
pinch of salt
½ cup light cream (120 ml)
1 Tbl grated parmesan cheese (5g)
fresh flat-leaf parsley (chopped, for serving)

Instructions

Remove the veal cutlets from the fridge to bring to room temperature. On a plate, mix the flour with salt and black pepper. Set aside.
Start the sauce:
Melt the butter over medium-low heat in a saucepan. Add the shallots and sauté for 2–3 minutes, until softened.
Add the mushrooms, garlic, dried thyme, Dijon mustard, and black pepper. Cook over medium heat for 5–8 minutes, stirring often, until the mushrooms are soft.
Deglaze the pan with the white wine, scraping up any bits stuck to the pan, and let it simmer until reduced. Remove from the heat and set aside.
Pan-fry the veal:
Lightly dredge each side of the veal cutlets in the seasoned flour, shaking off any excess. Heat a stainless steel pan over medium heat. If working in batches, divide the butter evenly between batches, adding it fresh to the pan each time.
Melt the butter, then pan-fry the veal cutlets for about 1½ minutes per side, until golden. Transfer to a plate and loosely cover with foil to keep warm.
Finish the sauce:
When you’re cooking the last veal cutlet, return the sauce to the heat. Add the cream and a pinch of salt, and gently simmer for 2–3 minutes, until the sauce thickens and coats the back of a spoon.
Remove from the heat and stir in the Parmesan cheese.
Spoon the creamy mushroom sauce over the veal cutlets and finish with fresh parsley and extra freshly ground black pepper. Serve immediately.

Did you make these Veal Cutlets with a Creamy Mushroom Sauce?

Please let me know how this recipe turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.

Looking for more delicious and French-inspired ways to enjoy mushrooms? Try my Vegetarian Shepherd’s Pie, made with a surprising mushroom, lentil base.