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Veal escalopes with apricots and goat cheese

Veal escalopes with apricots and goat cheese

Main dishes

Pan-fried veal cutlets, dredged in flour and then fried in butter, deglazed with your choice of lemon juice, cognac, rum, or Marsala, served with apricots…

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Recipe from Sicariga, G4, Diablo and 2 other contributors, adapted by Recette de cuisine · · updated on

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Thin veal cutlets, seared twice: first dry to firm them up, then in butter after being coated in flour. Deglazed with a splash of liquid (lemon juice, cognac, rum, or Marsala), they are served with apricots and goat cheese. This takes about 25-30 minutes.

Ingredients and directions

  • Prep time10 min
  • Cook time20 min
  • Total30 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfrying pan
  • Estimated cost$2.77 $0.69 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $0.18
  • $0.05
  • $1.41
  • $0.83
  • $0.27
  • $0.03

Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Lightly oil a frying pan, preferably one that is non-stick, and heat it over medium heat until the oil is hot but not smoking. Turn off the heat, wait for 2 minutes, then remove any excess oil with paper towels.
  2. Place the frying pan back on the stove. Once it’s hot, add the patties to the pan and cook on both sides until they lose their pink color and turn a light brown. Set them aside on a plate as they are cooked.
  3. Spread the flour on a plate and season it lightly with salt. ≈ 4 min
  4. Dredge the chicken cutlets on both sides in the flour: the flour helps them stick. Repeat if necessary to ensure both sides are well coated. ≈ 3 min
  5. Wipe the frying pan with paper towels (after the fire is extinguished and away from the heat source).
  6. Place the frying pan back on the stove and melt a knob of butter in it.
  7. As soon as the butter starts to sizzle, add the patties and cook them over high heat, turning frequently.
  8. Deglaze with the liquid of your choice, add a pinch of sugar, a little water, and the chopped apricots, and let it simmer for a few minutes.
  9. Serve the chicken cutlets with a sauce, crumbled goat cheese, and a sprinkle of pepper. ≈ 2 min

The bill

Veal escalopes with apricots and goat cheese

  • 1 tablespoon of olive oil$0.18
  • 2 tablespoons of 00 type flour$0.05
  • 2 apricots per person$1.41
  • 50 g of goat cheese$0.83
  • pepper from the mill$0.27
  • salt$0.03

Total$2.77

that's $0.69 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 or 3 veal cutlets per person (in the rib or loin), about 1 cm thick
  • 1 tablespoon of olive oil
  • 2 tablespoons of 00 type flour
  • 1 tablespoon of butter
  • 1 drop of lemon juice, cognac, rum, or Marsala (dry or sweet)
  • A pinch of sugar
  • a few spoonfuls of water
  • 2 apricots per person
  • 50 g of goat cheese
  • pepper from the mill
  • salt

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