Veal and peas is a classic dish that brings together tender, delicate veal with the fresh sweetness of peas. This recipe offers a perfect balance of flavors and textures, making it a favorite for those who appreciate simple yet elegant meals. It’s a great way to enjoy a nutritious and satisfying dinner any night of the week.
Originating from European home kitchens, this dish highlights the natural taste of veal complemented by vibrant peas and a savory sauce. We love how quick it is to prepare without sacrificing flavor. Whether you’re cooking for family or guests this veal and peas recipe is sure to impress with its comforting and refined appeal.
Ingredients
To craft a delicious Veal and Peas dish, we need fresh and high-quality ingredients that bring out the tender flavors of veal and the natural sweetness of peas. Below is a detailed breakdown of everything we require to prepare this classic meal to perfection.
Veal Ingredients
We select cuts of veal that remain tender during cooking, ensuring a melt-in-your-mouth texture.
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Veal cutlets | 1 pound (450 grams) | Thinly sliced for even cooking |
| Olive oil | 2 tablespoons | For searing veal |
| Salt | 1 teaspoon | To season veal |
| Black pepper | ½ teaspoon | Freshly ground |
Peas Ingredients
Peas add a vibrant color and a naturally sweet flavor that complements veal beautifully.
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Fresh peas | 1 cup (150 grams) | Shelled |
| Frozen peas | 1 cup (150 grams) | Optional, use if fresh unavailable |
| Shallots | 1 small | Finely chopped |
Additional Ingredients and Seasonings
These ingredients enhance the dish’s overall richness and aromatic profile, balancing savory and fresh notes.
- Garlic: 2 cloves, minced
- Chicken broth: 3/4 cup (180 ml), to create a flavorful base
- Lemon juice: 1 tablespoon, for brightness
- Fresh parsley: 2 tablespoons, finely chopped for garnish
- Butter: 1 tablespoon, to finish the sauce with silkiness
- White wine: 1/4 cup (60 ml), optional for deglazing and depth
Equipment Needed
To prepare our Recipe for Veal and Peas flawlessly, having the right equipment is essential. Each tool helps us achieve the perfect texture and flavor balance, making the cooking process smooth and efficient. Here’s what we recommend using:
- Skillet or Sauté Pan: A heavy-bottomed skillet or sauté pan is crucial for searing the veal cutlets evenly to develop a golden-brown crust while retaining tenderness inside.
- Saucepan: We use a medium saucepan to cook the peas gently in broth, which enhances their sweetness and texture.
- Sharp Chef’s Knife: Precision is key for chopping shallots, garlic, and parsley finely, so a sharp chef’s knife is indispensable.
- Cutting Board: A stable cutting board ensures safe and clean prepping of the ingredients.
- Measuring Spoons and Cups: Accurate seasoning and liquid measurements guarantee consistency and optimal flavor.
- Wooden Spoon or Silicone Spatula: For stirring the ingredients without scratching our cookware.
- Tongs: For safely flipping the veal cutlets without piercing, preserving juices.
- Citrus Juicer (Optional): To extract fresh lemon juice efficiently for that bright finishing touch.
Equipment Overview
| Equipment | Purpose |
|---|---|
| Skillet or Sauté Pan | Searing veal cutlets to golden perfection |
| Saucepan | Cooking peas and flavoring liquids |
| Chef’s Knife | Chopping shallots, garlic, and parsley |
| Cutting Board | Safe and efficient ingredient preparation |
| Measuring Tools | Precise measurement of seasonings and liquids |
| Wooden Spoon / Spatula | Stirring without damaging cookware |
| Tongs | Handling veal cutlets gently |
| Citrus Juicer | Extracting fresh lemon juice for bright flavor (optional) |
With this equipment set on hand we can confidently move through every step of creating the dish, ensuring a delicious and well-executed veal and peas meal.
Preparation
To master the art of our Recipe for Veal and Peas, careful and precise preparation is key. Let’s break down the steps to get each component ready for a perfectly balanced and flavorful dish.
Preparing the Veal
- Begin by patting the veal cutlets dry with paper towels to ensure a nice sear.
- Lightly season both sides with salt and freshly ground black pepper for optimal flavor.
- Trim any excess fat or connective tissue for a clean bite.
- Set the veal aside while we prepare other ingredients. This resting ensures the seasoning penetrates the meat.
Preparing the Peas
- If using fresh peas, shell them and rinse under cold water.
- For frozen peas, thaw them by rinsing briefly under warm water then drain well.
- In a medium saucepan, bring water to a boil and add a pinch of salt.
- Blanch the peas for 2 to 3 minutes until bright green and tender but still crisp.
- Immediately transfer the peas to an ice bath to halt cooking and preserve their color.
- Drain peas thoroughly and set aside for finishing in the sauce.
Prepping Additional Ingredients
| Ingredient | Preparation Steps |
|---|---|
| Shallots | Peel and finely chop |
| Garlic | Peel and mince finely |
| Fresh parsley | Wash, dry, and chop leaves finely |
| Lemon | Cut in half and juice using a citrus juicer |
- Measure your chicken broth and optional white wine precisely.
- Keep butter and olive oil at room temperature for smooth blending during cooking.
- Arrange all ingredients within easy reach near your stove to ensure a smooth cooking process.
With these preparation steps, we guarantee efficiency and maximize the key flavors in our veal and peas dish.
Cooking Instructions
Follow these step-by-step instructions to prepare the perfect veal and peas dish. Each component is cooked thoughtfully to maintain texture and bring out the natural flavors.
Cooking the Veal
- Heat a heavy-bottomed skillet over medium-high heat and add 2 tablespoons of olive oil.
- Once the oil is shimmering, carefully place the seasoned veal cutlets in the pan in a single layer. Avoid overcrowding.
- Sear the veal for about 3 minutes per side until a golden crust forms. Use tongs to flip gently.
- Reduce the heat to medium and add 1 tablespoon of butter to the pan.
- Spoon the melted butter over the veal cutlets continuously for an additional 1 to 2 minutes to baste and enhance tenderness.
- Remove the veal from the pan and transfer to a warm plate. Tent with foil to keep warm while preparing the peas.
Cooking the Peas
- In a medium saucepan, bring 4 cups of chicken broth to a gentle simmer.
- Add the prepared fresh or blanched peas and cook uncovered for 2 to 3 minutes until tender but still bright in color.
- In a separate small pan, heat 1 tablespoon olive oil over medium heat.
- Sauté the finely chopped shallots and minced garlic for 2 minutes until fragrant and translucent.
- Drain the peas, then combine them with the shallot-garlic mixture.
- Stir in 1 tablespoon fresh lemon juice and season with salt and freshly ground black pepper to taste.
- Finish the peas by stirring in a pat of butter (about 1 tablespoon) to add richness and a silky texture.
Combining Veal and Peas
- Return the veal cutlets to the skillet used earlier over low heat.
- Add the peas mixture around and over the veal to warm through for about 1 minute.
- Sprinkle generously with fresh chopped parsley for freshness and bright color.
- Optionally, pour 2 tablespoons of white wine over the veal and peas and let it reduce slightly for an aromatic finish.
- Serve immediately, allowing the tender veal to complement the sweet, vibrant peas creating a harmonious dish.
| Step | Ingredient | Time | Notes |
|---|---|---|---|
| Searing veal | Veal cutlets, oil | 3 min per side | Golden crust forms |
| Basting veal | Butter | 1-2 min | Adds tenderness |
| Cooking peas | Peas, chicken broth | 2-3 min | Tender and bright |
| Sauté aromatics | Shallots, garlic | 2 min | Translucent and fragrant |
| Combining & warming | Veal, peas, parsley | 1 min + wine reduce | Enhances flavor and color |
Serving Suggestions
To elevate our veal and peas dish, we suggest pairing it with complementary sides and garnishes that enhance its delicate flavors and textures.
Perfect Side Dishes
- Creamy Mashed Potatoes: Their smooth, buttery texture contrasts beautifully with the tender veal and sweet peas.
- Buttered Egg Noodles: Lightly tossed in butter and fresh herbs, these noodles soak up the sauce and offer a satisfying base.
- Steamed Asparagus or Green Beans: Adds a crisp, fresh vegetable element that balances the richness of the veal.
Garnish Ideas
- A sprinkle of freshly chopped parsley or chives enhances color and freshness.
- A few twists of freshly ground black pepper can add subtle warmth at the table.
- Lemon wedges on the side allow diners to add an optional citrus brightness.
Wine Pairing
We recommend a light to medium-bodied white wine like a Pinot Grigio or Sauvignon Blanc. The acidity cuts through the richness of the veal and complements the sweet peas perfectly.
| Side Dish | Flavor Profile | Why It Works With Veal and Peas |
|---|---|---|
| Creamy Mashed Potatoes | Buttery, smooth | Balances tender veal with creaminess |
| Buttered Egg Noodles | Mild, buttery, herbaceous | Absorbs sauce, adds mild texture |
| Steamed Asparagus | Crisp, fresh, slightly bitter | Provides bright contrast to richness |
“Serving our veal and peas with thoughtfully chosen sides creates a memorable and harmonious meal that appeals to all senses.“
Plating Tips
- Arrange the veal cutlets slightly overlapping on a warm plate.
- Spoon the peas and shallot mixture generously alongside or over the veal.
- Garnish with parsley and a zest of lemon for a pop of color and aroma.
By serving with these suggestions, we bring out the best in the veal and peas, ensuring a satisfying and elegant dining experience every time.
Make-Ahead Tips
To ensure our Veal and Peas dish maintains its vibrant flavors and tender texture when preparing ahead, we recommend following these tips:
- Prep Ingredients Separately:
Trim and season the veal cutlets. Store them in an airtight container or zip-top bag in the refrigerator for up to 24 hours. Blanch and shock the peas in an ice bath, then drain and refrigerate separately to keep their color and sweetness.
Keep the veal and peas refrigerated separately to prevent cross-contamination and texture loss. For longer storage, freeze the veal cutlets with a layer of plastic wrap and foil for up to 2 months.
Thawed veal should be cooked promptly and never refrozen. Fresh peas are best used within 2 days when refrigerated.
- Assemble Just Before Cooking:
Combine shallots, garlic, and butter in a small container and refrigerate to sauté fresh during cooking. We recommend adding lemon juice and parsley just before serving to preserve their bright flavors.
| Make-Ahead Step | Storage Duration | Storage Method |
|---|---|---|
| Seasoned veal cutlets | Refrigerate 24 hours | Airtight container or zip bag |
| Blanched peas | Refrigerate 2 days | Airtight container |
| Butter, shallot, garlic mix | Refrigerate 24 hours | Small covered container |
| Frozen veal cutlets | Freeze up to 2 months | Wrapped in plastic & foil |
Storage and Reheating
Proper Storage and Reheating of veal and peas are essential to maintain the dish’s tender texture and vibrant flavors. Follow these steps to preserve the quality and enjoy leftovers safely.
Storage Guidelines
- Cool the veal and peas separately before storing. This prevents moisture build-up and maintains texture.
- Place seasoned veal cutlets in an airtight container to keep them tender and avoid flavor absorption.
- Store the blanched peas in a separate container with a little chicken broth to retain moisture.
- For the shallots, garlic, and butter mixture, keep them together in a sealed small jar for quick sautéing during reheating.
- Refrigerate all components promptly at or below 40°F (4°C) to prevent bacterial growth.
| Component | Storage Container | Refrigeration Time | Notes |
|---|---|---|---|
| Seasoned veal cutlets | Airtight container | Up to 2 days | Keep sealed to preserve tenderness |
| Blanched peas | Airtight container | Up to 2 days | Add a splash of broth for moisture retention |
| Shallots, garlic & butter | Small sealed jar | Up to 3 days | Ready for quick sautéing |
“Separating components ensures the veal remains succulent and the peas keep their bright color and sweetness.”
Reheating Instructions
- Reheat veal cutlets gently in a non-stick skillet over medium-low heat. Add a teaspoon of butter or olive oil to prevent drying out.
- Warm the peas separately in a small saucepan with their reserved chicken broth over low heat to avoid overcooking.
- In a skillet, sauté the shallots and garlic mixture until fragrant, then combine with the peas for added flavor.
- Once the peas and aromatics are warmed, nestle the veal cutlets into the pan just long enough to combine flavors—about 1-2 minutes.
- Avoid microwaving directly as it may toughen the veal and dull the bright green peas.
- Garnish with fresh parsley and a squeeze of lemon juice after reheating to freshen the dish.
Conclusion
Veal and peas offer a timeless combination that’s both elegant and approachable. With the right ingredients and careful preparation, this dish brings a perfect harmony of tender meat and vibrant sweetness to your table.
Whether you’re cooking for family or guests, it’s a recipe that impresses without demanding too much time or effort. By following simple steps and thoughtful storage tips, you can enjoy this flavorful meal fresh or as a satisfying leftover.
We’re confident that once you try this recipe, it’ll become a favorite in your kitchen rotation. Give it a go and savor the delightful balance of flavors that veal and peas deliver every time.
Frequently Asked Questions
What is veal and peas made of?
Veal and peas is a classic dish combining tender veal cutlets and sweet peas, cooked with shallots, garlic, chicken broth, lemon juice, butter, and fresh parsley. It sometimes includes white wine for extra flavor.
Where does veal and peas originate from?
Veal and peas has European origins, known for balancing tender meat with fresh, vibrant peas for a comforting yet refined meal.
How long does it take to prepare veal and peas?
This dish is quick to prepare, usually taking around 30 to 40 minutes from start to finish, including preparation and cooking.
What equipment do I need to cook veal and peas?
You will need a heavy-bottomed skillet or sauté pan, medium saucepan, sharp chef’s knife, cutting board, tongs, measuring tools, wooden spoon or silicone spatula, and optionally a citrus juicer.
How do I keep the veal tender when cooking?
Pat the veal cutlets dry, season them properly, sear in a hot skillet, and baste with butter while cooking to keep them tender and flavorful.
Can I use frozen peas for this recipe?
Yes, frozen peas work well. Thaw them first, blanch briefly, then cool in an ice bath to maintain their bright color and sweetness.
What side dishes go well with veal and peas?
Creamy mashed potatoes, buttered egg noodles, steamed asparagus, and green beans complement the dish’s richness perfectly.
How should I store leftovers of veal and peas?
Store veal cutlets and peas separately in airtight containers in the refrigerator. Veal can last up to 3 days, peas and aromatics up to 2 days.
What is the best way to reheat veal and peas?
Reheat veal gently in a skillet and warm peas in their reserved broth on the stove. Avoid microwaving to preserve texture and flavor.
What wine pairs well with veal and peas?
Light to medium-bodied white wines like Pinot Grigio or Sauvignon Blanc pair excellently with veal and peas, enhancing its delicate flavors.