This is a dish that came to our culture via Spain. To my parents generation and their forebears, Spain was considered La Madre Patria, the mother country. The Spaniards had ruled the Caribbean since the time of Columbus, so it’s natural that such influences would continue in Puerto Rico even after the Americans took over the island in 1898. Ternera con Jerez reflects that view since Jerez, the fortified wine from Andalusia, makes up the main component to this recipe.

Initially when we made this dish, we did not add cream. The dish is flavorful enough as it it, but if you want an even richer rendition, then add the cream. As noted below, it’s optional.

The recipe calls for one veal cutlet, cut into 4 segments. Sometimes you may find  smaller individual cutlets and you can substitute those, as long as they are at least 3 ounces each.


(Veal with Sherry)


1 large veal cutlet, about 1½ to 2 pounds, sliced into 4 pieces
4 tablespoons flour
Salt and ground back pepper taste
1 tablespoon fresh chopped oregano, or 1 teaspoon dried
1½ teaspoons fresh thyme or ½ teaspoon dried
4 tablespoons butter
½ cup chopped onions
1 cove garlic, peeled and minced
½ cup dry Sherry, preferably Fino
2 tablespoons heavy cream, optional
1 tablespoon chopped chives.


  1. Pound veal pieces between 2 sheets of aluminum foil or waxed paper until ¼-inch thick or less. Combine flour, salt, pepper, oregano and thyme. Dredge veal in flour and shake off any excess.
  2.  In a skillet large enough to hold veal pieces comfortably in a single layer, heat butter over medium heat. When hot, add veal and cook about 4 minutes on one side, then 2 minutes on the other side.
  3.  Remove veal to a warm platter. Add onion and garlic to the skillet, and cook a few minutes until onion is soft. Add sherry and raise heat to medium-high. Scrap up particles from the bottom of the skillet with a wooden spoon. Stir in cream, and as soon as the sauce thickens, pour over veal. Sprinkle with chives and serve.
    Yield: 4 servings.