Veal Escalopes with Roasted Vegetables

It all started with a quiet Tuesday evening – that familiar kind of calm where you’re not looking for anything extravagant, just something warm and honest to eat. Veal escalopes with roasted vegetables drifted into my mind (the way certain smells from childhood do). Thin, delicate cuts of veal, pan-seared golden and tender… alongside caramelized vegetables that catch the light with their edges. Simple on the surface, but when the herb-laced juices mix with sweet roasted zucchini or a slightly charred pepper? It hits somewhere deep. Comforting, but also somehow elegant – like dinner at your grandmother’s table, but with a linen napkin. Nothing fussy. Just cooking that remembers how to make you feel home again.

Why You’ll Crave It

• A perfect balance – mild, tender veal next to vibrant and roasted-around-the-edges vegetables
• Gentle enough for weeknight dinner, but still nice enough to serve with wine and candles
• Only a handful of ingredients, most you probably already have in your kitchen
• The kind of cooking that makes your kitchen smell inviting before anyone even takes a bite
• Leftovers can go right into pita with a swipe of hummus – just saying

The first time I made this for my partner, he actually paused after the first bite and said, “Wow, this tastes real.” That’s stayed with me.

What You’ll Need

• Veal escalopes: 4 thin slices, about 1/4 inch each – the kind that’s soft and delicate, not too fatty
• Olive oil: About 2 tablespoons, enough to coat both your vegetables and your pan
• Red and yellow bell peppers: 1 each, sliced thin – the colors do something lovely when roasted
• Zucchini: 1 medium, sliced into half-moons – not too thick or it’ll stay too firm
• Carrots: 2, peeled and sliced diagonally – they get so sweet after roasting
• Garlic: 2 cloves, minced (or 3 if you want it a bit more fragrant, which I often do)
• Fresh herbs: A little chopped parsley or thyme – either works, whatever you have fresh
• Salt and pepper: To taste – use a generous hand, especially with the vegetables

Easy How-To

Get those veggies going

Preheat your oven to 200°C (or 392°F – but honestly, a good hot oven is most important). Lay out your sliced bell peppers, zucchini, and carrots on a baking tray. Drizzle generously with olive oil, sprinkle with salt and pepper, and toss around with your hands till everything’s slick and seasoned. They should go in for about 20 minutes – check at 15, maybe give them a shake.

Tenderize the veal (gently)

If the veal slices feel a little thick or uneven, tuck them under parchment and give them a few gentle whacks with a mallet or rolling pin. You’re not flattening them to nothing – just coaxing them thinner so they cook more evenly. A bit of salt and pepper on both sides here too.

Time to sear

Heat a tablespoon or so of olive oil in a skillet. Just when it starts to shimmer, place the veal slices in (don’t overcrowd – two at a time if needed). Let them cook about 2 or 3 minutes per side. You’ll know they’re ready when they go a soft golden brown and let go from the pan easily.

Bring it all together

Once the veal’s cooked, lower the heat, toss in the roasted vegetables with a spoonful or two of the pan juices. Maybe a final sprinkle of herbs now, if they slipped your memory before. Let it all mingle and warm through – only a minute or two.

Good to Know

• If your veggies finish before the veal (or vice versa), just cover with foil – they’re forgiving
• For deeper flavor, you can splash a spoonful of white wine or chicken broth into the pan after searing the veal – just cook it off for a makeshift sauce
• If you forget the herbs… it’s still delicious. Promise

Serving Ideas

• Spoon it all onto a warm plate and serve with thick slices of country bread – to soak up any pan juices
• Or over creamy mashed potatoes, for a heartier dish
• And for something lighter – next to a lemony greens salad works so well it surprises me every time

Top Tricks

• Let the veal rest for at least 3 minutes after cooking – I know it’s tempting, but the juices need that pause
• Keep your vegetables roughly same thickness – different shapes are fine, but even cooking makes a difference
• Use a cast iron or heavy-bottomed skillet if you have one – gives the veal that perfect sear

Frequently Asked Questions

Can I make this without veal?

Yes – chicken breast, pounded thin, works very well. Even turkey cutlets have a similar delicate texture.

How do I know when the vegetables are done?

They should be browned around the edges and soft enough to bite through easily. The carrots will take longest – they’re usually the last to caramelize.

Do I need a marinade?

Not at all. The veal is so thin and quick-cooking, a good salt, pepper, and herb combo is truly all it needs.

Can I add potatoes to the roasted vegetables?

Of course – just start them 10 minutes before the other vegetables, since they take a little longer to soften and crisp up.

What’s the best kind of pan to cook veal escalopes in?

Something heavy – like cast iron or stainless steel. Avoid nonstick if you can, the sear just isn’t the same without that direct heat contact.