Veal and peas is a classic combination that brings together tender, delicate meat with the fresh sweetness of green peas. This dish has roots in traditional European cooking, where simple ingredients shine through careful preparation. It’s perfect for those who want a comforting yet elegant meal that’s easy to make any night of the week.
We love how quickly this recipe comes together without sacrificing flavor. The veal stays juicy and tender while the peas add a vibrant pop of color and texture. Whether you’re cooking for family or guests this dish is sure to impress with its balanced taste and wholesome ingredients. Let’s dive into making this timeless veal and peas recipe that’s both satisfying and delicious.
Ingredients
To create the perfect Veal and Peas dish, we combine tender veal with fresh peas and complementary seasonings. Here’s everything we need to bring this classic recipe to life.
Veal
For a juicy and flavorful base, we select:
- 1 pound veal cutlets, thinly sliced
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or unsalted butter, for searing
Peas
To achieve vibrant sweetness and texture, we use:
- 1 ½ cups fresh or frozen green peas
- ½ cup finely chopped onions, for aromatic depth
- 1 clove garlic, minced
Additional Ingredients and Seasonings
Balancing the dish with these supporting flavors ensures a harmonious taste experience:
| Ingredient | Quantity | Purpose |
|---|---|---|
| White wine or chicken broth | ½ cup | Deglazes pan, adds subtle acidity |
| 2 tablespoons fresh parsley, chopped | — | Garnish, fresh herbal note |
| 2 tablespoons heavy cream (optional) | — | Adds richness and smooth texture |
| Salt and pepper | To taste | Seasoning |
We ensure each ingredient is prepared precisely and added at the right step for the optimal combination of flavors in our Veal and Peas recipe.
Equipment Needed
To create our Veal and Peas Recipe flawlessly, we rely on precise equipment that ensures even cooking and vibrant flavors. Here is what we need to prepare this elegant dish efficiently:
- Large Skillet or Sauté Pan
Choose a heavy-bottomed skillet or sauté pan that allows us to sear the veal cutlets evenly. The pan should be wide enough to avoid overcrowding, promoting a perfect golden crust.
- Wooden Spoon or Silicone Spatula
These utensils help us stir the peas and onions gently without damaging their texture or surface.
- Sharp Chef’s Knife
Essential for finely chopping onions, mincing garlic, and trimming the veal cutlets to size.
- Cutting Board
A sturdy cutting board dedicated to meat and vegetables keeps prep safe and organized.
- Measuring Cups and Spoons
Accurate measurements are key for deglazing liquids like white wine or chicken broth and ensuring balanced seasoning.
- Tongs
For flipping the veal delicately without piercing the meat to retain its juices.
- Small Bowl
To hold minced garlic or any prepared herbs before adding them to the pan.
- Serving Platter or Plates
A warm platter for plating the veal and peas together elegantly.
| Equipment | Purpose | Notes |
|---|---|---|
| Large Skillet/Sauté Pan | Searing veal and cooking peas | Heavy-bottomed preferred |
| Wooden Spoon/Spatula | Stirring peas and aromatics gently | Silicone recommended to protect cookware |
| Sharp Chef’s Knife | Chopping onions and mincing garlic | Ensure sharpness for clean cuts |
| Cutting Board | Prep surface for vegetables and meat | Separate boards for meat and veggies |
| Measuring Cups/Spoons | Accurate ingredient measurement | Essential for liquids and seasoning |
| Tongs | Handling veal cutlets | Avoid piercing to keep juices |
| Small Bowl | Holding prepped garlic or herbs | Keeps workspace organized |
| Serving Platter/Plates | Plating the finished dish | Warm plates enhance food presentation |
Equipping ourselves with these tools guarantees we respect both the texture and flavor of our veal and peas as described in the previous ingredient section. Each piece of equipment supports a step in the cooking process where precision and care elevate our meal from simple to spectacular.
Prep Work
To ensure our Veal and Peas recipe turns out perfectly, we begin by preparing each key ingredient with care and precision. This prep work sets the foundation for the dish’s tender texture and vibrant flavors.
Preparing the Veal
- Trim any visible fat or connective tissue from 1 pound of thinly sliced veal cutlets.
- Pat dry the veal slices thoroughly with paper towels to ensure a good sear.
- Season both sides generously with salt and freshly ground black pepper.
- If desired, lightly dust the veal with flour for a subtle crust and to help thicken the sauce later.
- Set the veal aside on a plate, uncovered, at room temperature while preparing the other ingredients to aid even cooking.
Preparing the Peas
- For fresh peas, shell them and rinse under cold water before draining.
- For frozen peas, measure the required amount (typically 1 cup) and let them thaw slightly.
- Drain peas well to avoid excess moisture which can dilute the sauce.
- If using fresh peas, blanch them briefly in boiling salted water for 1 minute, then transfer to an ice bath to preserve their vibrant green color and texture.
Preparing Other Ingredients
| Ingredient | Prep Details |
|---|---|
| Onions | Finely chop 1 medium onion |
| Garlic | Mince 2 cloves |
| White Wine/Chicken Broth | Measure ½ cup for deglazing |
| Fresh Parsley | Chop 2 tablespoons for garnish |
| Heavy Cream (optional) | Measure ¼ cup |
| Olive Oil or Unsalted Butter | Ready 2 tablespoons for searing |
- Chop onions and mince garlic evenly for consistent flavor release.
- Measure liquids precisely to maintain the correct balance of richness and acidity.
- Keep fresh parsley chopped and ready for a bright, herbaceous finish at the end.
“Proper preparation is half the battle won when crafting a succulent Veal and Peas dish.”
This detailed prep work ensures every element is ready to harmonize perfectly during cooking.
Cooking Instructions
Let’s bring together the Veal and Peas in a way that maximizes flavor and texture. We will cook the veal to tender perfection, prepare the peas to retain their vibrant sweetness, and harmonize the ingredients into a delicious, elegant dish.
Cooking the Veal
- Heat 2 tablespoons of olive oil or unsalted butter in a large skillet over medium-high heat until shimmering.
- Carefully place the seasoned and floured veal cutlets into the hot pan in a single layer. Avoid crowding to ensure even browning.
- Cook veal cutlets for 2 to 3 minutes on each side until golden brown and cooked through but still tender.
- Use tongs to flip the veal gently, preserving the delicate texture.
- Remove the veal from the skillet and transfer it to a warm plate. Cover loosely with foil to keep warm.
Cooking the Peas
- In the same skillet, reduce heat to medium and add 1 tablespoon of butter.
- Add finely chopped onions and sauté for 3 to 4 minutes until soft and translucent.
- Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Add fresh or blanched peas to the skillet. Cook for 2 to 3 minutes, stirring gently to combine without mashing peas.
- Deglaze the pan with ½ cup white wine or chicken broth, scraping up browned bits to enrich the sauce.
- Simmer for 2 minutes until liquid slightly reduces and peas become tender but crisp.
- If desired, stir in 2 tablespoons heavy cream for richness and cook until warmed through.
Combining Veal and Peas
- Return the veal cutlets to the skillet, nestling them gently among the peas.
- Spoon the pan sauce over the veal to coat evenly and heat for 1 minute.
- Adjust seasoning with salt and freshly ground black pepper to taste.
- Sprinkle generously with freshly chopped parsley for color and fresh herbaceous notes.
- Serve immediately on a warm platter to showcase the succulent veal and vibrant peas.
| Step | Ingredient | Time | Action |
|---|---|---|---|
| Cooking veal | Olive oil or butter | 2-3 mins/side | Sear veal until golden brown |
| Sauté onions | Butter | 3-4 mins | Soften onions |
| Cook garlic | – | 30 seconds | Release aroma |
| Cook peas | Peas | 2-3 mins | Heat until tender-crisp |
| Deglaze pan | White wine or chicken broth | 2 mins | Develop sauce |
| Optional cream addition | Heavy cream | 1-2 mins | Add richness |
| Combine & reheat | Veal & peas | 1 min | Blend flavors, warm dish |
By following these steps precisely, we ensure every bite of our Veal and Peas dish is juicy tender, flavorful, and beautifully balanced.
Serving Suggestions
To enhance the experience of our Veal and Peas recipe, we recommend pairing it with sides that complement its delicate flavors and elevate the overall dish. Here are some carefully selected serving ideas:
Starch Pairings
The tender veal and sweet peas benefit from a gentle starch base that absorbs the sauce and balances textures. Consider these options:
- Creamy Mashed Potatoes: Their buttery richness perfectly contrasts the veal’s savory notes and pea’s freshness.
- Buttery Noodles: Light egg noodles tossed with butter and herbs soak up the sauce and add a pleasant chew.
- Risotto: A delicate parmesan risotto adds creaminess and depth without overpowering the main ingredients.
Vegetables and Salads
Fresh, crisp sides keep the meal vibrant:
- Steamed Asparagus or Green Beans: Lightly tossed with lemon zest and olive oil, they echo the green goodness of peas.
- Mixed Arugula Salad: A peppery arugula salad with shaved parmesan and a lemon vinaigrette brightens the palate.
Wine Recommendations
A subtle wine pairing heightens the flavors of veal and peas:
| Wine Type | Notes | Why It Works |
|---|---|---|
| Sauvignon Blanc | Crisp acidity with herbal undertones | Balances creamy sauce and complements peas |
| Chardonnay | Buttery with light oak influence | Matches richness and tender veal texture |
| Pinot Noir | Light-bodied red with fruity hints | Adds elegance without overpowering |
Final Touches
Finish the dish with:
- A sprinkle of fresh parsley or chives to emphasize the bright herbal notes.
- A twist of fresh lemon zest for a subtle citrus aroma that cuts through richness.
- Optionally drizzle a little extra virgin olive oil for added silkiness.
By serving our Veal and Peas recipe with these thoughtfully chosen accompaniments, we create a balanced plate that delights every sense and leaves a memorable impression.
Make-Ahead Instructions
Preparing our Veal and Peas recipe in advance saves time and enhances flavor integration. Follow these optimized steps for successful make-ahead preparation:
Prepare the Veal
- Trim any excess fat from the veal cutlets.
- Pat dry with paper towels to ensure perfect searing later.
- Season generously with salt and pepper.
- Optionally, dust with a thin layer of flour. This step helps develop a beautiful crust.
- Store in an airtight container or seal tightly with plastic wrap.
- Refrigerate for up to 24 hours before cooking.
Prepare the Peas and Aromatics
- Shell fresh peas or thaw frozen peas completely.
- For fresh peas, blanch in boiling water for 1 minute, then cool immediately in ice water to preserve vibrant color and sweetness.
- Chop onions and mince garlic finely.
- Combine peas, onions, and garlic in a separate airtight container.
- Store in the refrigerator for up to 24 hours.
Sauce Base Preparation
- If using white wine or chicken broth for deglazing, measure and set aside.
- Pre-measure heavy cream if using.
- Combine and refrigerate in a small container.
| Make-Ahead Element | Storage Method | Maximum Refrigeration Time |
|---|---|---|
| Seasoned veal | Airtight container | 24 hours |
| Peas, onions, garlic | Airtight container | 24 hours |
| Sauce liquids | Small container | 24 hours |
Cooking on the Day
- Bring the veal to room temperature before cooking (about 15 minutes).
- Heat the skillet to the appropriate temperature for searing to ensure a juicy, tender result.
- Assemble and cook as per recipe instructions, incorporating the prepped ingredients.
- Garnish with fresh parsley immediately before serving for maximum aroma and color.
“Advance preparation lets the flavors meld beautifully while streamlining the finishing steps. This results in a stunning Veal and Peas dish that delivers both convenience and exceptional taste.”
By following these make-ahead instructions, we maintain the dish’s signature juiciness, flavor depth, and vibrant appearance without sacrificing quality.
Storage and Reheating Tips
Proper storage and reheating of our Veal and Peas recipe are essential to preserving its tenderness, vibrant color, and flavor. Follow these guidelines to keep your dish fresh and delicious for later enjoyment.
Storing Veal and Peas
- Cool completely: Allow the veal and peas to cool to room temperature before storing.
- Use airtight containers: Store the leftovers in airtight containers to prevent moisture loss and keep aromas intact.
- Refrigeration duration: Keep the dish in the refrigerator for up to 3 days.
- Freezing option: For longer storage, freeze the dish for up to 2 months. Use freezer-safe containers or heavy-duty freezer bags and label with the date.
| Storage Method | Maximum Duration | Container Type | Storage Temperature |
|---|---|---|---|
| Refrigeration | 3 days | Airtight container | 34°F to 40°F (1°C to 4°C) |
| Freezing | 2 months | Freezer-safe container or bag | 0°F (-18°C) or below |
Reheating Veal and Peas
- Thaw if frozen: Transfer frozen veal and peas to the refrigerator the night before reheating for safe thawing.
- Stovetop reheating: Reheat gently in a skillet over medium-low heat, stirring occasionally to heat evenly and prevent drying out.
- Oven reheating: Preheat oven to 325°F (160°C). Place leftovers in an oven-safe dish, cover with foil, and heat for 15–20 minutes until warmed through.
- Microwave reheating: Place leftovers in a microwave-safe dish and cover loosely. Heat on medium power in 1-minute increments, stirring between intervals to avoid hot spots.
- Add moisture: To maintain moisture and tenderness, add a splash of chicken broth or a small pat of butter before reheating.
“Reheating low and slow helps retain the veal’s juiciness and the peas’ vibrant color, ensuring our dish tastes just as delightful as freshly prepared.”
Safety Tip
Always check that the internal temperature of reheated veal reaches at least 165°F (74°C) to ensure any bacteria are eliminated for safe consumption.
By following these Storage and Reheating Tips, we can confidently enjoy our elegant Veal and Peas recipe again without sacrificing its tenderness, flavor, or appeal.
Conclusion
Veal and peas is a timeless dish that brings together simplicity and elegance in every bite. With just a few quality ingredients and thoughtful preparation, it’s easy to create a meal that feels both comforting and special.
Whether you’re cooking for a weeknight dinner or a gathering, this recipe fits perfectly into any occasion. By following the steps carefully, you’ll enjoy tender veal, vibrant peas, and a harmonious blend of flavors that never disappoints.
We encourage you to try this recipe and make it your own, adding personal touches through sides, herbs, or wine pairings. It’s a versatile classic that’s sure to become a favorite in your kitchen.
Frequently Asked Questions
What is Veal and Peas, and why is it popular?
Veal and Peas is a classic European dish combining tender veal cutlets with sweet green peas. It’s beloved for its comforting yet elegant flavors, quick preparation, and juicy texture, making it ideal for both casual and special meals.
What ingredients are needed for the Veal and Peas recipe?
You’ll need 1 pound of thinly sliced veal cutlets, salt, pepper, olive oil or butter, fresh or frozen peas, onions, garlic, white wine or chicken broth, fresh parsley, and optional heavy cream for richness.
What equipment should I use to prepare Veal and Peas?
A large skillet or sauté pan, wooden spoon or silicone spatula, sharp chef’s knife, cutting board, measuring cups and spoons, tongs, a small bowl for prep, and a warm serving platter will help achieve the best results.
How do I prepare the veal and peas properly?
Trim and dry the veal, season with salt and pepper, and optionally dust with flour. Shell or thaw peas and blanch fresh ones to preserve color. Chop onions and garlic finely, and prepare liquids for deglazing in advance.
What are the basic steps to cook Veal and Peas?
Sear veal in a hot pan until browned, then sauté onions and garlic. Add peas and deglaze with wine or broth to create sauce. Combine veal and peas, season to taste, and garnish with parsley before serving.
What are good side dishes and wine pairings for Veal and Peas?
Serve with mashed potatoes, buttery noodles, or risotto, plus fresh vegetables like steamed asparagus or arugula salad. Pair with white wines like Sauvignon Blanc or Chardonnay, or light reds like Pinot Noir.
Can I make Veal and Peas ahead of time?
Yes, prepare and season veal, blanch peas, and measure sauce ingredients up to 24 hours in advance. Store in airtight containers in the fridge, then bring veal to room temperature before cooking.
How should I store and reheat leftovers?
Cool completely and refrigerate for up to 3 days or freeze for 2 months. Reheat gently on the stovetop, oven, or microwave with added moisture. Ensure veal reaches 165°F (74°C) for safe eating.