5.0 from 12 votes
Veal Scallopini with Mushroom Sauce Recipe
Tender veal cutlets are pan fried and served with a delicious mushroom wine sauce for an impressive yet rustic and comforting dish.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8 pieces
Calories: 348 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 pounds veal cutlets
- ½ cup all-purpose flour + 2 tb for sauce
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup shallots slice thin (or sweet onion)
- 3-4 cloves garlic minced
- 2 pounds button mushrooms sliced thin
- 1 cup chicken broth
- 1 cup white wine
- 1 teaspoon dried thyme
- 2 tablespoons fresh chopped parsley
- salt and pepper
Instructions
- Lay the veal cutlets out on a cutting board and cover with plastic wrap. Use a meat mallet to pound the cutlets into a 1/8 inch even layer. Salt and pepper the veal cutlets liberally on both sides.
- Set out a shallow dish or a baking pan and add ½ cup of flour to the pan. One at a time, dredge the veal cutlets in the flour and set aside.
- Set a large 14 inch cast-iron skillet on the stovetop. Add the butter and olive oil to the skillet and set the burner on medium heat.
- Once the butter has melted, carefully lay four veal cutlets in the hot skillet. Pan fry the cutlets for approximately 1-2 minutes per side, until they are golden brown. Remove the veal cutlets and place them on a paper towel lined baking sheet. Repeat with a second batch. Once all the cutlets are cooked, cover them with foil to keep warm, or place them in a low-temperature oven to keep warm and crispy, around 200°F.
- Add the sliced shallots and garlic to the remaining fat in the skillet. Sauté for 2 to 3 minutes to soften, then add in the sliced mushrooms and additional 2 tablespoons of flour. Stir the mushrooms and sauté, so that the mushrooms cook down and a roux is created, about 8 to 10 minutes.
- Add the chicken broth, white wine, and dried thyme. Simmer the sauce for 5 to 10 minutes until the sauce thickens. Taste, then salt and pepper as needed. Stir in the chopped parsley and serve.
- To serve, place 1 to 2 veal cutlets over fresh cooked pasta or mashed potatoes. Then top with a hearty amount of mushroom sauce. Sprinkle fresh parsley on top.
Cup of Yum
Notes
- Veal Scallopini is best served fresh, but the cutlets do reheat well in an air fryer. Once room temperature, transfer the cutlets and mushroom sauce to separate containers. Keep in the fridge for up to 2 days.
Nutrition Information
Serving
1pc
Calories
348kcal
(17%)
Carbohydrates
16g
(5%)
Protein
29g
(58%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
104mg
(35%)
Sodium
237mg
(10%)
Potassium
923mg
(26%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
266IU
(5%)
Vitamin C
6mg
(7%)
Calcium
33mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 348
% Daily Value*
| Serving | 1pc | |
| Calories | 348kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 29g | 58% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 104mg | 35% |
| Sodium | 237mg | 10% |
| Potassium | 923mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 33mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.