Veal Cutlets with Chili-Maple Sauce

For those who eat veal, here’s a very easy weeknight entrée that leans towards the spicy.

The Food52 recipe I did a riff on called for an entire tablespoon of chili-garlic sauce. Knowing that massive quantity would melt my stomach (and I’m the type that likes a dish where flames shoot out my ears), I dialed it down to a mere teaspoon. But if you are the kind who thinks ketchup is too spicy a more reasonable person, use just a couple drops, juuust enough to impart flavor without hurting yourself … I really want you to come back again and try some other of my recipes, m’kay? <kissy noises> 

Use real maple syrup for a hint of maple sweetness that contrasts nicely with the spiciness. If all you have is pancake syrup languishing in the fridge, only then substitute with a couple teaspoons brown sugar instead.

Many people think that something labeled “garnish” is just there for decoration and is totally optional. While the scallion is sprinkled on at the end and therefore technically is a garnish, it really adds an important additional flavor and should not be omitted. Although if you really hate the stuff, leave it out.  No judgement here.

But you’ll be sorry (oops, guess I did). No, seriously (about the scallions, not about the judginess).  The scallion is added last, but it’s not the least.

This dish is best served with rice. Yes, I know the photo shows a noodle substance peeking out from under the cutlets. I tried an experiment with shiritaki (yam) noodles because hubby needs to cut down on carbs a tad. Although the sauce perked up the otherwise blandness of said noodles, perk up carb-loaded rice instead.

Veal Cutlets in Chili-Maple Sauce
Adapted from Food52
Serves 2

Note: because the veal cooks quickly, do all the chopping first because you won’t have time to sneak it all in while the veal cooks. #MiseEnPlace 

6 large sun-dried tomatoes (drained if packed in oil), chopped
1/2 bunch cilantro, well rinsed, long stems removed, chopped
1 scallion, green parts only, chopped
1 Tbl. olive oil
1/2 lb. veal cutlets, evenly pounded flat
1/2 tsp. kosher salt (or to taste)
1/4 tsp. coarsely ground black pepper (or to taste)
1/2 cup chicken broth (low-sodium preferred)
1 Tbl. pure maple syrup
1 tsp. Sambal Oelek (chili-garlic sauce)

Hot cooked rice, amount depending upon the diners


In a skillet large enough to hold the veal cutlets in a single layer, heat the olive oil over medium-high heat. Add the veal, and lightly sprinkle with salt and pepper. Let the cutlets sear for 1-2 minutes undisturbed, or until the edges start to brown. Use a spatula to flip the cutlets, then continue to sear for another minute or so or until the bottom starts to brown as well (a little pink is okay). Transfer cutlets to a covered dish; keep warm.

Turn heat down to low. Stir together the broth, maple syrup and Sambal Oelek, then carefully pour into skillet. Stir in sun-dried tomatoes.

Use spatula to scrape up any yummy brown bits. Allow sauce to simmer for a couple minutes to reduce slightly, then return veal to skillet along with any accumulated juices.  Simmer cutlets another 2 minutes. Taste and add more salt and pepper if needed.

Sprinkle cilantro over cutlets and continue to simmer for an additional 30 seconds.

Divide cooked rice between two dinner plates. Plate veal decoratively over rice. Spoon sauce over cutlets, sprinkle evenly with chopped scallion, and serve.