A pan-roasted veal is an excellent option if you’re looking for something gorgeous for a special family dinner or holiday feast. The roast makes a great Sunday dinner or, with Easter just around the corner, a holiday meal. This tender and delicious dish will delight YOUR FAMILY and you can be sure there will be no leftovers. I must confess that this recipe is a staple in my family for special occasions and holidays, and I like to keep this tradition alive with the same procedures I learned from watching my parents.

The meat is cut from a veal loin, sliced and flattened, garlic and rosemary, salt and pepper are sprinkled on top and then it is rolled. When the meat is pan-roasted, the magic happens. A wonderful smell permeates the kitchen and its aroma fills the house with a fragrance that reminds me of the joy and happiness . A veal at the center of the table will bring together YOUR FAMILY AND FRIENDS, and I am glad that today I can share this recipe with you.

Why you will love this recipe

– This recipe contains classic Italian ingredients like garlic and rosemary, which when combined with EVOO transform a simple dish into a gourmet meal.

– It’s relatively simple, so you can make it without any cooking experience and bring a great result to YOUR TABLE.

– Pan-roasted veal is ideal for a holiday meal. It is also a great choice for Easter because of its delicate flavor.

– Adults and children will love this dish, for its flavors and for the tenderness of the meat.

What ingredients you need

Besides the basic ingredients like garlic, rosemary, salt, pepper, EVOO and dry white wine, the most important ingredient here is the veal.

Veal is a very popular meat in Italy, usually, it comes in cutlets for preparations like veal piccata and saltimbocca, or as a loin or rack for family dinners or holiday dinners. But what is veal? Veal is meat that comes from a young beef, usually between 6 months and 1-year-old. After 1 year, it becomes a cattle, and the meat is called beef.

Veal is of high quality and tenderness, which is due to the fact that the muscles are not yet as developed as those of cows. Veal has high nutritional value such as vitamin D, iron and proteins. Since it is a lean cut, it requires some attention during preparation to maintain its tenderness.

You will need some chicken stock or vegetable broth, before adding salt make sure that your sauce does not taste too salty, otherwise by adding more salt, your meat will not be tender anymore. I usually prefer vegetable stock as it has a more delicate taste, but chicken will be ok as well. Try to buy a brand that is organic, non-GMO and that has no monosodium glutamate.

How to prepare Pan-Roasted Veal

You’ll need veal loin for this recipe, and it’s best to ask your butcher to cut it up for you, especially if you’re not familiar with it.

Otherwise, once you get home, take the loin and start from one side with a sharp knife and cut through the meat until you are 1 inch from the other end. Then cut the meat towards the bottom, and when you are 1 inch from the bottom, change direction to the opposite side until you reach the other end. At this point, you should be able to open the loin like a book.

Gently pound the veal with a meat mallet so the fibers don’t tear, and then season it with salt and pepper, sprinkle on some minced garlic and some rosemary. Roll up your tenderloin. Season it and rub it with some EVOO. Finally tie it up as shown below.

In a deep roasting pan, add some EVOO, a few cloves of garlic, add rosemary and sage. When the oil shimmers, add the tenderloin and sear it on all sides, with 2 spoons so that you will make sure to not pinch the meat. When the meat is seared, deglaze it with white wine and let it evaporate. Pour in 5 cups of broth and simmer it on low until a thermometer inserted in the center registers a temperature of 160 F° to 170 F°.

Remove the veal from the pan and cover it in foil. Let it rest and simmer the sauce for 5 more 10 minutes. Filter the sauce through a sieve. Slice the veal, arrange it in a serving plate with some herbs and edible flowers if you wish, pour over the sauce and serve it along with more sauce on the side. MANGIA!

Pan-Roasted Veal variations

I don’t think the flavor of this veal roast requires any variations, as this recipe makes a perfect spring dish that is well balanced between the acidity of the wine, the saltiness of the broth, and the tenderness of the meat. Any other veal roasted recipe comes from slight variations of this basic recipe.

If you like, you can wrap the veal in bacon and then proceed as suggested.

Or you can stuff it with some prosciutto and asparagus, for a more seasonal touch.

Serving suggestions

Pan-Roasted Veal is ideal for an important occasion, so you can serve it with an antipasti of Artichoke Salad or Prosciutto Dip, followed by some Straw and Hay Fettuccine or Gnocchi with butter sauce as primi.

This veal roast goes perfectly with Roasted Asparagus and Roasted Potatoes.

Storage method

You can store the veal roast sliced in an airtight container for up to 3 days in the refrigerator. You can also store the sauce in the refrigerator. Heat the veal with the sauce in a pan. I don’t recommend freezing it, as the meat will become tough.

What wine goes well with roasted veal?

This recipe is ideal for an important occasion, so I recommend a medium-bodied dry red wine, such as Nebbiolo from the Piemonte region, which cuts through the richness of the dish well.

Another choice is a Valpolicella, from the Veneto region, which goes well with the roasted meat with its intense cherry and leather notes.

I would love to hear from you in the comments, so if you make this recipe please post your feedback! hope you will like this Pan-Roasted Veal and that it will become part of your family celebrations!