{"id":2820,"date":"2026-10-16T12:14:00","date_gmt":"2026-10-16T12:14:00","guid":{"rendered":"https:\/\/www.lapergolamarseille.fr\/?p=2820"},"modified":"2026-10-16T12:14:00","modified_gmt":"2026-10-16T12:14:00","slug":"pan-fried-veal-cutlet","status":"publish","type":"post","link":"https:\/\/www.lapergolamarseille.fr\/en\/pan-fried-veal-cutlet\/","title":{"rendered":"Cooking Time for Pan-Fried Veal Escalope with Lemon and Sage"},"content":{"rendered":"<p class=\"wp-block-paragraph\">In a skillet, cook a thin veal cutlet\u20143 to 5 mm thick\u2014for 1 to 2 minutes per side over high heat in a mixture of oil and butter. If it\u2019s thicker, cook it a little longer, then let it rest for 2 minutes: any longer than that, and the veal will tighten up and become dry.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Let's go\u2014this afternoon we're enjoying the October heat under the pergola with lemon and sage cutlets.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cooking time for veal cutlets based on thickness<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Thin cutlet (3 to 5 mm): 1 to 2 minutes per side over high heat.<\/li>\n\n<li>Medium-thick cutlet (6 to 8 mm): 2 to 3 minutes per side.<\/li>\n\n<li>Thick cutlet (1 cm): 3 to 4 minutes per side over medium-high heat.<\/li>\n\n<li>Milanese-style breaded cutlet: 2 to 3 minutes per side over medium heat.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients for 4 people<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 veal cutlets cut from the round, 120 to 140 g each<\/li>\n\n<li>30 g of flour<\/li>\n\n<li>2 tablespoons olive oil<\/li>\n\n<li>40 g butter (20 g for cooking, 20 g very cold for the sauce)<\/li>\n\n<li>12 fresh sage leaves<\/li>\n\n<li>1 untreated lemon<\/li>\n\n<li>10 cl of dry white wine or chicken broth<\/li>\n\n<li>1 tablespoon capers (optional)<\/li>\n\n<li>Salt, freshly ground pepper<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">For 2 people, use 2 cutlets and halve the rest, keeping 6 sage leaves.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparation:<\/strong> 10 min \u00b7 <strong>Cooking:<\/strong> 10 min<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Step-by-Step Recipe<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Take the cutlets out of the refrigerator 15 minutes beforehand. If they\u2019re thick, flatten them between two sheets of parchment paper using the bottom of a saucepan until they\u2019re 4 to 5 mm thick. Make a small slit along the edge where you see a thin membrane\u2014this will prevent them from curling up.<\/li>\n\n<li>Cut 4 thin slices from the center of the lemon and squeeze the rest. Pat the cutlets dry with paper towels, lightly dust them with flour, and tap off the excess.<\/li>\n\n<li>In a large skillet, heat the olive oil and 10 g of butter over medium-high heat. Fry the sage leaves for 20 to 30 seconds, until crispy, then set them aside on paper towels.<\/li>\n\n<li>Turn up the heat. When the butter starts to foam, place two cutlets in the pan, leaving space between them. Let them cook for 1 minute and 30 seconds without touching them, then flip them over and cook for another 1 to 1 minute and 30 seconds. Season with salt and pepper, then set them aside on a warm plate, covered with aluminum foil. Add 10 g of butter and cook the other two.<\/li>\n\n<li>Skim off the excess fat, pour in the white wine, and scrape up the pan juices with a spatula. Let it reduce by half, about 2 minutes.<\/li>\n\n<li>Add the lemon juice, lemon slices, and capers, then\u2014off the heat\u2014stir in the cold, diced butter while swirling the pan: the sauce will become glossy and smooth.<\/li>\n\n<li>Return the cutlets and their juices to the pan for 30 seconds to coat them, then serve immediately with the crispy sage.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1260\" height=\"800\" src=\"https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/escalope-de-veau-poele-2.webp\" alt=\"Pan-frying a veal cutlet in foaming butter, with sage and lemon served at the table\" class=\"wp-image-2775\" srcset=\"https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/escalope-de-veau-poele-2.webp 1260w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/escalope-de-veau-poele-2-300x190.webp 300w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/escalope-de-veau-poele-2-1024x650.webp 1024w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/escalope-de-veau-poele-2-768x488.webp 768w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/escalope-de-veau-poele-2-18x12.webp 18w\" sizes=\"auto, (max-width: 1260px) 100vw, 1260px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">My Cooking Tips<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Never overcrowd the pan: if they're too close together, the cutlets will simmer in their own juices instead of browning. Two at a time\u2014that's the rule.<\/li>\n\n<li>Creamy version: After adding the white wine, add 20 cl of heavy cream and 150 g of pre-saut\u00e9ed button mushrooms, then let it reduce for 3 minutes.<\/li>\n\n<li>Saltimbocca-style: Place half a slice of prosciutto and a sage leaf on each cutlet, secure them with a wooden skewer, and start cooking on the prosciutto side.<\/li>\n\n<li>Flour the cutlets at the very last moment: if you do it too early, the flour will become pasty and stick to the pan.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Under the pergola: how to serve<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">I serve this lemon-flavored veal with buttered tagliatelle, mashed potatoes with olive oil, or green beans that are just crisp. The lemon and sage call for a Cassis white wine\u2014fresh and briny\u2014to be enjoyed in moderation. Everything cooks in a flash: prepare the side dishes ahead of time and start cooking the cutlets once your guests are seated.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If there are any leftovers, store them in the refrigerator for 2 days in their sauce and reheat them gently, covered, without bringing them to a boil.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Your Questions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">How do you cook veal cutlets so they stay tender?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Take them out 15 minutes beforehand, sear them in a very hot skillet, and don't overcook them: a thin cutlet takes a total of 3 minutes to cook. Don't pierce it while it's cooking, and let it rest for 2 minutes in a warm place before serving.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What is veal nut?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">This is a high-quality cut located on the inner thigh; it is lean, tender, and free of gristle. It yields the finest cutlets\u2014even in size and unlikely to shrink during cooking. The bottom round and the round steak also make good cutlets, though they are slightly less tender.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How long does it take to cook veal?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">It all depends on the cut: 2 to 4 minutes total for a cutlet, 4 to 5 minutes per side for a 2-cm-thick veal chop followed by 5 minutes of resting time, and about 1 hour at 180 \u00b0C for a 1-kg roast. A blanquette or osso buco requires 1 hour 30 minutes to 2 hours of simmering.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How do you cook a Milanese veal cutlet?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Dredge it in flour, then dip it in beaten egg, then coat it in breadcrumbs, and cook it in a mixture of butter and oil over medium heat for 2 to 3 minutes per side, until the breading is golden brown. Drain it on paper towels and serve it with a lemon wedge.<\/p>","protected":false},"excerpt":{"rendered":"<p>1 to 2 minutes per side for a thin cutlet: all the guidelines for pan-frying veal, and my recipe for cutlets with lemon and sage.<\/p>","protected":false},"author":2,"featured_media":2774,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_lapergola_no_dropcap":false,"_lapergola_seo_title":"","_lapergola_seo_description":"","_lapergola_noindex":false,"footnotes":""},"categories":[45],"tags":[],"class_list":["post-2820","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-de-cuisine-et-pergola"],"_links":{"self":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2820","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/comments?post=2820"}],"version-history":[{"count":1,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2820\/revisions"}],"predecessor-version":[{"id":2927,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2820\/revisions\/2927"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/media\/2774"}],"wp:attachment":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/media?parent=2820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/categories?post=2820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/tags?post=2820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}