Veal with Chestnut Cream Sauce

Name: Veal with Chestnut Cream Sauce
Total time: 25 min
Ingredients: 150g veal cutlet; 50g cooked chestnuts; 100ml heavy cream; 1 small shallot, finely chopped; 1 tablespoon olive oil; Salt and pepper to taste; Fresh thyme for garnish

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25 minTotal time

mediumDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Veal cutlet Pork loin cutlet of similar thickness
Heavy cream Crème fraîche, stirred in gently for a similarly rich sauce
Fresh thyme A small pinch of dried thyme

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein28 g

Carbohydrates22 g

Fat29 g

Fiber 2 g · Sugar 4 g · Sodium 420 mg

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Indulge in this rich and savory veal dish complemented by a creamy chestnut sauce. Perfect for a cozy evening, this dish pairs beautifully with seasonal vegetables or a simple side of mashed potatoes.

Steps

In a skillet, heat the olive oil over medium heat.
Season the veal cutlet with salt and pepper, then sear it in the skillet for about 3-4 minutes on each side until cooked to your liking. Remove and set aside.
In the same skillet, add the chopped shallot and sauté until translucent.
Add the cooked chestnuts and heavy cream, stirring to combine.
Allow the mixture to simmer for 5 minutes until it thickens slightly.
Blend the chestnut sauce using an immersion blender for a smoother texture, if desired.
Serve the veal cutlet topped with the chestnut cream sauce and garnish with fresh thyme.

Tips for Veal with Chestnut Cream Sauce

The sauce should look glossy and coat a spoon; avoid reducing it until it becomes pasty.
A narrow skillet can help keep the cream sauce from spreading too thin while it simmers.
For a smoother finish, blend carefully in a deep container to limit splashes.

Drink pairing

A medium-bodied Pinot Noir
Its gentle fruit and acidity complement the creamy chestnut sauce without overwhelming the delicate veal.

0% option: Sparkling apple juice

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the sauce may thicken, so stir in a little cream while warming if needed.