Process the easiest Veal Gremolata with an authentic recipe

Hi everyone, Tracy here! I’m excited to share with you a bright, flavorful recipe that has quickly become a new favorite in my home – Veal with Gremolata.

As many of you know, I love finding dishes that feel elegant and sophisticated, but don’t require hours in the kitchen. And this zesty Italian-inspired veal paired with a quick chopped herb and citrus condiment totally fits the bill! The gremolata adds such a vibrant punch of flavor to the succulent meat.

I first tried something similar at a cozy little Italian place downtown with some girlfriends a few weeks back. We were completely wowed by the perfect medallions of veal blanketed in a lemon-kissed gremolata mixture. Every bite was so juicy and full of flavor! I immediately tucked into my purse to recreate it at home.

After a few trials, I’m thrilled with my home kitchen take on this bright and zesty dish! I use veal chops pounded thin and quickly pan seared to get a nice caramelization on the exterior while keeping the inside tender and juicy. Then I whip up a simple gremolata condiment by hand-chopping parsley, garlic, and lemon zest and stirring it together with some olive oil.

Veal Gremolata
A culinary masterpiece in the making.

Veal Gremolata Recipes

Process The Easiest Veal Gremolata With An Authentic Recipe 1

Veal Gremolata

Veal Gremolata is one of my favorite dishes. I love the fresh taste of a savory herb sauce and the combination of flavors. This dish is perfect for entertaining guests and tastes delicious. Using fresh herbs like fennel and oregano makes the meal more sophisticated. Veal is also a great choice for a meatless dinner because it requires little to no preparation. Veal shanks are a good source of lean protein.
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Course: Main dishes
Cuisine: INTERNATIONAL, Italian
Keyword: gremolata
CookingStyle: Simmering
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 156kcal
Author: Tracy Hilton
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  • 2 cups chicken stock
  • 1 4 1/2- to 5- pounds marinated boneless veal shoulder roast rolled and tied by butcher
  • 2-4 large garlic cloves cut lengthwise into 20 thin slices
  • 2 tablespoons olive oil
  • 1 cup white wine dried
  • 1 tablespoon flour dissolved in 1 1/2 tablespoons cold water

For gremolata


  • Pat the veal dry. Make 20 slits (sbout 1 1/2 inch deep) on all sides of the veal, and insert a slice of garlic in each slit.
  • Heat olive oil in a 4-6 quart dutch oven, at medium-high heat. Brown the veal on all sides and set aside. Deglaze the pan with the white wine, making sure to scrape up any browned bits. Once the wine has reduced by half, about 5 minutes, add the chicken stock, and the veal.
  • Bring to a simmer and allow to cook for 2 hours, or until the meat is tender, making sure to turn the veal every 30 minutes.
  • Transfer the veal to a cutting board, cover loosely with foil. Remove any visible fat and froth from the liquids and boil till reduced to about 2 cups. Strain through a sieve. Add the flour and water mixture to thicken.
  • Mix the gremolata ingredients and add half to the sauce. Mix well, and adjust seasonings if necessary.
  • Preheat oven to 350 F.
  • Slice the cooled veal shoulder across the grain into 1/4 inch slices. Arrange in a baking dish in one layer. Top with the sauce and bake, covered with foil, for 30 minutes. Sprinkle with remaining gremolata before serving.



Veal Osso Bucco is another wonderful Italian dish. It is braised veal shanks in a rich, fragrant sauce. The gremolata can be added to the sauce for an extra special meal or as a side. The veal is the best for a dinner party and it's also great for leftovers. Once you've served your veal Gremolata, you can top it with a side of lemon wedges, and a few spoonfuls of tomato paste.
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Serving: 1serving | Calories: 156kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 175mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Alternative Method: Veal Gremolata in the Oven

Veal Gremolata
Where flavor meets finesse.

To prepare oven-baked Veal Gremolata, begin by preheating your oven to 350°F (175°C). Season veal scallopini with salt and pepper on both sides. In an ovenproof skillet, heat olive oil over medium-high heat and sear veal scallopini for about 2 minutes on each side until golden-brown. Transfer veal to a plate and cover to keep warm. In the same skillet, sauté minced garlic until fragrant, then pour in white wine and chicken broth, simmering until reduced by half. Return veal to skillet, spoon sauce over them, and bake in the preheated oven for 10-12 minutes until desired doneness. While baking, prepare gremolata by combining lemon zest, lemon juice, and chopped parsley. Once veal is done, remove from oven, transfer to serving plates, and stir unsalted butter into the sauce until melted. Drizzle sauce over veal, garnish with lemon slices and parsley, and spoon gremolata on top. Serve immediately with side dishes such as risotto, roasted vegetables, or a fresh green salad. Enjoy the flavorful and tender oven-baked Veal Gremolata!

Tips for making Veal Gremolata

Veal Gremolata
Crafting the essence of italian flavor.

Cooking Tips

Firstly, when selecting veal for this dish, choose thinly sliced scallopini cuts. These cuts cook quickly and evenly, resulting in tender and juicy veal that melts in your mouth. The anticipation of cooking with such delicate meat fills me with excitement and inspires me to create a meal that will delight the senses.

When searing the veal in the skillet, take care not to overcrowd the pan. Searing in batches allows each piece of veal to develop a beautiful golden-brown crust, adding depth of flavor and visual appeal to the dish. The sizzle of the veal as it hits the hot skillet evokes a sense of anticipation, signaling the beginning of a culinary journey filled with promise.

As the veal simmers in the flavorful sauce in the oven, take a moment to savor the aromas that fill the kitchen. The rich scent of garlic, wine, and broth mingling with the fragrant zest of lemon and parsley creates a symphony of aromas that tantalize the taste buds and evoke feelings of warmth and comfort.

While the veal bakes to perfection, prepare the gremolata with care and attention to detail. The bright and zesty combination of lemon zest, lemon juice, and fresh parsley adds a burst of freshness and complexity to the dish. The vibrant colors of the gremolata contrast beautifully with the golden-brown veal, creating a visually stunning presentation that delights the eyes as well as the palate.

Finally, when serving the veal gremolata, take pride in presenting a dish that reflects your passion for cooking and your commitment to creating memorable dining experiences. Whether enjoyed with creamy risotto, roasted vegetables, or a simple green salad, this dish is sure to leave a lasting impression on those lucky enough to taste it.

Serving Suggestions

 Veal Gremolata
A burst of freshness on your plate.

When serving Veal Gremolata, consider pairing it with creamy mashed potatoes, roasted vegetables, or a side of crusty bread. The tender veal scallopini shines alongside steamed asparagus or a fresh salad for a balanced meal. For a more indulgent option, opt for lemon risotto or herb-roasted potatoes to complement the flavorful gremolata sauce. Garlic green beans or grilled vegetables provide a vibrant and nutritious accompaniment, while Parmesan orzo adds a touch of richness to the plate. Whichever side dishes you choose, Veal Gremolata is sure to impress with its tender texture and zesty flavors, making it a delightful option for any dining occasion.

FAQs about Veal Gremolata

Veal Gremolata
From raw to ravishing.
  • Can I use a different type of meat for this recipe? Yes, you can substitute veal with chicken cutlets or turkey escalopes if preferred. Adjust the cooking time accordingly to ensure they’re cooked through.
  • How do I know when the veal is done cooking in the oven? Use a meat thermometer to check the internal temperature. For medium-rare veal, it should read 145°F (63°C). Remove it from the oven and let it rest; the residual heat will continue to cook it slightly.
  • What can I do with any leftover Veal Gremolata? Leftover veal can be sliced and used in sandwiches or wraps with fresh greens and a dollop of aioli. The gremolata sauce also pairs wonderfully with pasta or grilled vegetables.
  • Can I make the gremolata in advance? Absolutely! You can prepare the gremolata a day ahead and store it in the refrigerator. Just ensure it’s covered to retain its freshness.
  • Is it possible to freeze Veal Gremolata? While it’s best enjoyed fresh, you can freeze cooked veal in an airtight container for up to three months. Thaw it in the refrigerator and gently reheat in a pan with a splash of broth to preserve its tenderness and flavor.
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I hope you’ve enjoyed this little peek behind the scenes on how this elegant dish became a regular special occasion meal in my home.

As I mentioned earlier, I first tried this restaurant-quality meal on date night a while back and I just had to try putting my own spin on it. After some trial runs, I finally nailed down a method for fork-tender veal and sweet, caramelized leeks and artichokes in a lush, silky sauce. Now it’s my go-to for impressing guests without spending hours in the kitchen.

I have to give a shoutout to my team over at Food and Meal for being my inspiration. Coming up with sophisticated yet approachable recipes is what we do best! Cooking this dish reminded me why I love working on the blog so much – food really does have the power to bring people together for meaningful moments.

I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.
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