Veal with Basil Butter


Tender Veal with Basil Butter blends the flavors of basil, garlic, butter, shallots, white wine and chicken stock into a delicious sauce. If you want to add a little cream go right ahead. But I think the butter is more than enough.

Basil butter can be easily made and used on toasted bread, corn on the cob, grilled lamb chops, steak, chicken, seafood or grilled vegetables. You can always make more than this recipe and refrigerate the rest for another time. Don’t forget to use it on broiled lobster tails. That’s the best.

This Veal with Basil Butter is also excellent when made with chicken.


  • 8 to 10 veal cutlets, pounded thin
  • 1/2 cup of flour for dredging
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 2 Tbls of butter
  • 2 Tbls of extra-virgin olive oil
  • 2 shallots, chopped
  • 10 cherry tomatoes, sliced in half
  • 1/2 cup of white wine
  • 1 cup of chicken stock
  • 1/4 cup of fresh parsley, chopped
  • Juice of 1 lemon

    Basil Butter

  • 6 Tbls of butter, softened
  • 1/2 cup of fresh basil, chopped
  • 2 cloves of garlic, mashed


  • Preheat oven at 325 degree.
  • Butter a large baking dish.
  • In a small bowl blend together the butter, garlic and basil until smooth.
  • Season the veal with salt and pepper.
  • Dredge veal in the flour.
  • In a large skillet sauté the veal in the butter and oil until brown.
  • Place the veal in the baking dish.
  • Sauté the shallots and cherry tomatoes for 2 minutes in the skillet until tender.
  • Deglaze the pan with the wine and bring to a boil.
  • Add the chicken stock and bring to a boil.
  • Pour the sauce over the veal and cover and bake for 25 minutes.
  • Melt the basil butter in a small saucepan.

    Plate the veal and spoon over the basil butter over the veal and garnish with parsley and finish with a squeeze of fresh lemon juice.

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