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Veal in white wine with garlic and parsley. The signature dish of Corfu — Venetian in spirit, deeply Greek in soul.
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ingredients
•
🥩 MEAT
•
2 lbs veal cutlets or thin veal slices, pounded thin
•
🌾 COATING
•
½ cup all-purpose flour
•
Salt and pepper
🍷 PANTRY
•
1 cup dry white wine
•
½ cup white wine vinegar
•
Olive oil
🧅 PRODUCE
•
6 garlic cloves, very thinly sliced
•
1 cup fresh flat-leaf parsley, finely chopped
•
🌿 SEASONING
•
Salt
•
Black pepper
•
White pepper
Corfu
Sofrito
Garlic white wine veal from Corfu.
Veal in white wine with garlic and parsley. The signature dish of Corfu — Venetian in spirit, deeply Greek in soul.
Ingredients
🥩 MEAT
— 2 lbs veal cutlets or thin veal slices, pounded thin
🌾 COATING
— ½ cup all-purpose flour
— Salt and pepper
— 🍷 PANTRY
— 1 cup dry white wine
— ½ cup white wine vinegar
— Olive oil
🧅 PRODUCE
— 6 garlic cloves, very thinly sliced
— 1 cup fresh flat-leaf parsley, finely chopped
🌿 SEASONING
— Salt
— Black pepper
— White pepper
Prep
🍳 EQUIPMENT / PANS NEEDED
— Wide heavy skillet — for searing and braising.
🔪 PREP FIRST
🥩 VEAL PREP
— Pound veal slices to even thickness — about 1cm.
— Season both sides with salt and pepper.
— Dredge in flour, shake off excess.
🧅 PRODUCE PREP
— Slice garlic paper-thin.
— Finely chop parsley — you need a generous cup.
Method
STEP 1 — SEAR THE VEAL
— Heat skillet over medium-high heat.
— Add:
— 4 tbsp olive oil
— Sear veal slices 2 minutes per side until golden.
— Work in batches.
— Remove and set aside.
STEP 2 — BUILD THE SAUCE
— Reduce heat to medium.
— Add:
— More olive oil if needed
— Sliced garlic
— Cook 1–2 minutes until fragrant but not browned.
— Add:
— White wine vinegar
— Simmer 1 minute.
— Add:
— White wine
— Scrape up all browned bits.
— Simmer 2 minutes.
STEP 3 — BRAISE
— Return veal to the pan.
— Add:
— Half the chopped parsley
— ½ cup water
— Salt and white pepper
— Cover and simmer on low for 25–30 minutes.
— You're looking for:
— Veal very tender
— Sauce reduced and slightly syrupy
— Garlic completely soft and sweet
STEP 4 — FINISH
— Add remaining parsley.
— Stir and taste — adjust salt.
— You're looking for:
— Bright green parsley color
— Sharp, wine-forward sauce
— Garlic dissolved into the sauce
Chef's Note: Sofrito is all about the garlic and parsley — they are not background notes. Use more than feels comfortable and the dish will reward you.