Veal Cutlets with Leeks and Zinfandel Cream

Recipe from Southern Living

More From Southern Living


  • 3 leeks
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound veal cutlets
  • 3 tablespoons olive oil, divided
  • 1/2 cup white Zinfandel
  • 1/2 cup whipping cream


  1. Remove and discard green tops from leeks. Cut white portions diagonally into thin slices; set aside.
  2. Combine flour, salt, and pepper in a shallow bowl; dredge cutlets in flour mixture. Cook cutlets in 2 tablespoons olive oil in a large skillet 2 minutes on each side or until golden. Remove cutlets from pan, and keep warm.
  3. Sauté leeks in remaining tablespoon olive oil in skillet 1 minute; add wine, and cook, stirring often, 1 minute or until almost all of the liquid has evaporated. Add whipping cream, and cook, stirring constantly, about 2 minutes or until mixture is reduced by half. Serve with veal.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Veal Cutlets with Leeks and Zinfandel Cream Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy