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Veal cutlets with apricot and goat cheese

Veal cutlets with apricot 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 (Wikibooks), 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 should take about 25-30 minutes.

Ingredients and directions

  • Prep time10 min
  • Cook time20 min
  • Total30 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodbread
  • Estimated cost$2.55 $0.64 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $0.14
  • $0.04
  • $1.41
  • $0.83
  • $0.10
  • $0.03

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

Directions

  1. Lightly grease a pan, preferably one that is non-stick, and heat it over low heat, ensuring the oil doesn’t smoke. Turn off the heat, wait for 2 minutes, and then remove any excess oil paint with paper towels.
  2. Place the pan back on the stove. Once it’s hot, use tongs to flip the cutlets over, cooking them 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 breasts on both sides in the flour: the moisture helps the flour stick. Repeat if necessary to ensure both sides are evenly coated. ≈ 3 min
  5. Wipe the pan with paper towels (after the fire is out and away from the flame).
  6. Place the pan on the stove and melt some 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 cutlets with apricot and goat cheese

  • 1 tablespoon of olive oil$0.14
  • 2 tablespoons of 00 type flour$0.04
  • 2 apricots per person$1.41
  • 50 g of goat cheese$0.83
  • pepper from the mill$0.10
  • salt$0.03

Total$2.55

that's $0.64 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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