Veal Scaloppine Recipe: Spanish Cutlets in Honey Wine Sauce 2026

These veal scaloppine bring a touch of quiet elegance to the table without any fuss, which is exactly why they work just as well on a busy weeknight as they do for a special occasion. Thin cutlets of veal are seasoned, lightly floured and quickly seared until golden, then bathed in a luscious sauce of onion, white wine, honey and cream.

The sauce is the star here: reduced white wine and a spoonful of honey give it an intense flavor with gentle sweet notes, while a sprig of thyme and a splash of cream round everything out into something silky and deeply savory. Keep a little bread nearby, because you will want to mop up every last drop.

Ingredients for Veal Scaloppine

This makes 2 generous main-course servings.

• 4 thin veal cutlets
• Salt
• Freshly ground black pepper
• 50 g (about 1/3 cup) wheat flour
• 30 ml (2 tbsp) olive oil
• ½ onion
• 1 garlic clove
• 100 ml (about 1/3 cup plus 1 tbsp) white wine
• 1 teaspoon honey
• 150 ml (about 2/3 cup) cooking cream
• 1 sprig of thyme

How to Make Veal Scaloppine Step by Step

1. Season the cutlets

Start by selecting 4 thin veal cutlets and season them with salt and freshly ground black pepper on both sides. Set them aside while you get everything else ready.

2. Flour the cutlets

Spread 50 g of wheat flour on a plate and pass the cutlets through it, coating them evenly. Then shake off any excess flour so the coating stays light and the sauce won't turn gummy.

3. Fry the cutlets

Heat 30 ml of olive oil in a skillet. When the oil is hot but not yet smoking, fry the cutlets, working in batches if necessary, to seal the meat and give it a light golden color. Once golden, remove them from the pan and set aside.

4. Sauté the onion and garlic

In the same skillet, sauté ½ finely chopped onion and 1 chopped garlic clove. Add a pinch of salt and cook over medium heat until the onion turns translucent.

5. Add the white wine and reduce

Pour 100 ml of white wine into the skillet, raise the heat and let part of the alcohol evaporate. This takes just a couple of minutes.

6. Build the cream sauce

Stir in 1 teaspoon of honey, 150 ml of cooking cream and 1 sprig of thyme. Lower the heat and let the sauce cook for 5 minutes until it thickens slightly.

7. Finish the cutlets in the sauce

Remove the thyme sprig from the sauce; optionally, you can blend it at this point for a smoother texture. Then return the cutlets to the skillet and finish cooking them in the sauce for 2 to 3 minutes.

8. Serve with your favorite side

Finally, serve the veal scaloppine bathed in the delicious sauce you have prepared. Pair them with a side of your choice such as brown rice, cooked white rice, mashed potatoes or fried potatoes, and don't forget to keep some bread on hand for dipping.

Tips for the Best Veal Scaloppine

Sear hot and fast

When cooking the cutlets, it is important to seal the meat quickly in a skillet with hot oil that isn't yet smoking, so it doesn't lose its juices. Cooking is very fast — a couple of minutes is enough — and this is how the scaloppine end up golden outside and juicy inside.

Balance the sauce

To enhance the flavor of the meat, the cutlets are bathed in a delicious wine and honey sauce that brings an intense flavor with sweet undertones. Taste and adjust as it simmers so the sweetness stays in check.

Keep bread close by

Because that sauce is so good, it's worth having bread on hand to mop up the plate. A simple side of rice, mashed potatoes or fried potatoes lets the sauce take center stage.

30 Top Recipes I Keep Coming Back to at Home

Like a lot of home cooks, I like having a go-to rotation that covers cozy comfort plates, well-known dishes from around the world, and sweets that please a crowd.

When a rich, indulgent treat is what I'm after, my picks are usually this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a luscious Chocolate Mousse Cake recipe. And on days when I want something fruity and cozy, this timeless French Tarte Tatin recipe is the one I reach for.

Mornings and lighter plates call for these airy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe. And for a gluten-free staple I can keep on hand, this no-fuss Gluten-Free Rice Flour recipe does the job.

Tapas and Mediterranean cooking are a mood I return to often, and I tend to cycle through this punchy Basque Tuna with Tomato recipe, these crackly Patatas Bravas Air Fryer recipe, a velvety Tirokafteri Greek Dip Sauce recipe, and a cool Burrata Salad with Tomato and Pesto recipe. This chilled Italian Vitello Tonnato recipe also makes the table when I feel like something a bit more elevated.

Come lunch or a slow dinner at home, I'm quick to suggest this warming Meatballs in Spanish Sauce recipe, a time-honored Meatballs in Almond Sauce recipe, a deep-flavored Italian Bolognese Sauce recipe, and silky Chicken Croquettes in Thermomix recipe. When hunger runs bigger, I'll bake this Greek Pastitsio Pie recipe, a homey Potatoes and Squid Stew recipe, or the deeply comforting French Boeuf Bourguignon recipe.

Street-food cravings and party spreads usually mean this saucy Homemade Chicken Doner Kebab recipe, golden Salchipapas recipe, a punchy Mexican Pork Carnitas recipe, or these crisp Korean Hobak Jeon recipe. These simple Air Fryer Zucchini Rings recipe also work nicely as a light starter or snack.

And when guests are coming and drinks are part of the plan, dinner often gets paired with a cool Original Cuban Mojito recipe, a strong Long Island Iced Tea recipe, or a jug of this fruity Bleeding Spanish Sangria recipe. To fill out the spread, I like setting out this zesty French Remoulade Sauce recipe alongside, or ending with this eye-catching Mediterranean Black Rice with Squid recipe.

Even More Tasty Recipes the Whole Family Will Enjoy

After years of trying, tweaking, and remaking dishes in my own kitchen, I've come to see that the ones that stick around are built on straightforward steps, methods you can trust, and serious flavor.

What follows is the set of recipes I keep circling back to—whether it's a fast plate just for me or a bigger spread for the people I love.

On the sweet side, the rich, silky Orange Chocolate Mousse Recipe is one I turn to when I want something that feels fancy without much fuss. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the well-known Central European chimney cake. If baking is your thing, knowing how to make syrup for better texture in desserts comes in handy, and my Inverted Sugar Recipe walks through exactly how I do it at home.

For something light and uncomplicated, I'll usually reach for the timeless Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. And for heavier comfort plates, my usual picks are the filling Meatball Sandwich Recipe, the velvety Russian Stroganoff Beef Recipe, and the speedy weeknight go-to One Pot Pasta Recipe.

I'm just as happy sharing dishes with roots in other countries, like the genuine Sorropotún de Bonito Fish Stew Recipe, crunchy Chilean Pumpkin Sopaipillas Recipe, and Spain's own Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another area I use all the time, since it cuts down on effort while still giving you excellent results. The ones I make most are Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a baked pasta classic can still be creamy, cheesy, and completely satisfying without any gluten.

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