Veal Cutlets, Spinach and Cream Sauce Recipe | Boursin Cheese

Veal Cutlets with Spinach and Penne Cream Sauce

with Boursin® Garlic & Fine Herbs Cheese

Tender veal cutlets make a tasty dinner any time, but when served with spinach and penne, you’ll want to eat them all the time. The creamy, flavorful punch of Boursin Garlic & Fine Herbs Cheese transforms the cream sauce and brings the entire delicious meal together.

  • Level medium

  • Prep time 30 min

  • Cook time 30 min

  • Total time 60 min


Your Turn To Create

  • Heat oven to 450º F.
  • Place each cutlet between two large pieces of plastic wrap.
  • Pound to 1/4" thickness, using meat mallet or heavy skillet.
  • Season both sides with salt and pepper, set aside.
  • In small bowl, combine Boursin Cheese, parsley, mustard, and 1/4 cup of cream.
  • Add breadcrumbs and stir, until smooth.
  • Place butter in large skillet over medium heat, until butter begins to brown.
  • Add cutlets one at a time and cook for 2 minutes on each side, until browned.
  • Move cutlets to baking dish and smear each with 1/4 of breadcrumb mixture.
  • Bake until breadcrumb mixture begins to brown, about 6 minutes.
Penne and Cream Sauce
  • Cook penne according to package instructions while cutlets are being prepared.
  • Drain, toss with olive oil, and set aside.
  • While cutlets are in oven, add shallots and thyme sprigs to the hot pan used to cook veal.
  • Sauté until shallots start to become translucent.
  • Add white wine, turn heat to high until liquid reduces by half.
  • Discard thyme stems, add spinach, and cook for 1 minute.
  • Reduce heat to medium.
  • Stir in remaining cream and cook 2 minutes, or until cream begins to thicken.
Combine and Serve
  • Add pasta to cream sauce.
  • Toss to coat.
  • Divide pasta evenly onto plates and serve with hot veal cutlet.


If veal isn’t your protein of choice, try making this delicious recipe with chicken. Just remember to cook the chicken until juices run clear and the internal temperature is 145º F.

  • 1 box of Boursin Garlic & Fine Herbs Cheese

  • 4 veal cutlets

  • 1/2 pound dry penne pasta

  • 2 tablespoons whole grain mustard

  • 2 tablespoons plain breadcrumbs

  • 1/2 cup diced shallot

  • 2 sprigs fresh thyme

  • 1/2 cup chopped parsley

  • 1 cup heavy cream

  • 2 tablespoons unsalted butter

  • 1/4 cup white wine

  • 10 ounces frozen chopped spinach, defrosted

  • 2 tablespoons olive oil

  • Salt

  • Fresh black pepper

  • 1/2 box of Boursin Garlic & Fine Herbs Cheese

  • 2 veal cutlets

  • 1/4 pound dry penne pasta

  • 1 tablespoons whole grain mustard

  • 1 tablespoons plain breadcrumbs

  • 1/4 cup diced shallot

  • 1 sprigs fresh thyme

  • 1/4 cup chopped parsley

  • 1/2 cup heavy cream

  • 1 tablespoons unsalted butter

  • 1/8 cup white wine

  • 5 ounces frozen chopped spinach, defrosted

  • 1 tablespoons olive oil

  • Salt

  • Fresh black pepper