How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sauteed Veal With Leek And Zinfandel Cream Recipe?

You need 9 ingredients. The key ingredients include: 1 pound veal scallopini, 3 Tbsps. flour, 2 Tbsps. butter, 1 medium leek, cleaned, trimmed and cut on a bias, julienne style, and more.

Is Sauteed Veal With Leek And Zinfandel Cream Recipe suitable as meat & poultry?

Yes, Sauteed Veal With Leek And Zinfandel Cream Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Sauteed Veal With Leek And Zinfandel Cream Recipe?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Veal With Leek And Zinfandel Cream Recipe

Name: Sauteed Veal With Leek And Zinfandel Cream Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound veal scallopini; 3 Tbsps. flour; 2 Tbsps. butter; 1 medium leek, cleaned, trimmed and cut on a bias, julienne style; 1/2 c. white zinfandel wine; 2/3 c. heavy cream; 1/8 teaspoon salt; 1/8 teaspoon white pepper; Red raspberries, optional

Try this homemade Sauteed Veal With Leek And Zinfandel Cream recipe the whole family will love. Made with veal scallopini, flour, butter and white zinfa…

This Sauteed Veal With Leek And Zinfandel Cream relies on simple, everyday ingredients such as veal scallopini, tbsps. flour, tbsps. butter and white zinfandel wine. It comes together quickly and makes 4 servings, at about 233 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 pound veal scallopini
3 Tbsps. flour
2 Tbsps. butter
1 medium leek, cleaned, trimmed and cut on a bias, julienne style
1/2 c. white zinfandel wine
2/3 c. heavy cream
1/8 teaspoon salt
1/8 teaspoon white pepper
Red raspberries, optional

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
233 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Sauteed Veal With Leek And Zinfandel Cream Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions