Veal Scallopini with Mushroom Sauce
The Best Veal Scallopini Recipe – Tender veal cutlets are pan-fried and served with a delicious mushroom wine sauce for an impressive yet rustic and comforting dish.
What is Veal Scallopini?
Some people think of breaded veal cutlets served with spaghetti, others envision veal piccata with mashed potatoes. In truth, veal scallopini is essentially just the recipe for breaded pan-fried veal cutlets. Anything you serve the veal cutlets on, or you serve over the veal cutlets, is up for interpretation.
Today I’m sharing a recipe for a classic combination of Veal Scallopini with Mushroom Sauce. Although I like veal with piccata sauce as well, I honestly love classic chicken piccata. Yet veal stands up fabulously against the earthy essence of mushroom wine sauce.
You can serve your scallopini with mushroom sauce over pasta, over mashed potatoes, or as a lower-carb dish with roasted greens on the side. Ready in only 40 minutes, it makes a marvelously elegant holiday meal that will give everyone at the table warm cozy feels!
Ingredients Checklist
- Veal cutlets – pounded thin
- All-purpose flour – can be your preferred gluten-free flour
- Olive oil – or other high-heat oil, like canola, safflower, or vegetable oil
- Shallots – or sweet onion, sliced thin
- Garlic – minced
- Button mushrooms – sliced thin
- Chicken broth – or bullion
- White wine – a dry pinot is best
- Dried thyme – brings together the savory and earthy flavors
- Fresh parsley – for the sauce and to garnish the veal scallopini
- Salt and pepper – a pinch to finish
Easy Recipe Steps
Lay the veal cutlets out on a cutting board and cover them 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 (or large frying pan) 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 pan juices and browned bits 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.
Get the Complete (Printable) Veal Scallopini with Mushroom Sauce Recipe Below. Enjoy!
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.
Lastly, stir in the chopped parsley.
Place 1 to 2 cutlets over your preferred starchy and/or carby side dish.
Then top with a hearty amount of mushroom sauce. Sprinkle fresh parsley on top of the veal scallopini.
Serving Suggestions
Serve veal scallopini with mushroom sauce over classic sides like spaghetti noodles or creamy mashed potatoes. Or to lighten up this deliciously hearty dish you can pair it with low carb mashed cauliflower or zucchini noodles (AKA zoodles).
Make it a full Italian meal by serving it with a fresh green salad and hunks of warm, crusty bread… The sauce is divine to sop up!
Frequently Asked Questions
What is the difference between veal scallopini and veal piccata?
Scallopini is simply the breaded and fried cutlet. Piccata is a specific type of sauce that can be served over the scallopini.
What white wine is best?
A dry white wine is best for this scallopini mushroom sauce. I suggest a Pinot Grigio or Sauvignon Blanc.
How do you cook veal so it’s tender?
Pounding the veal thin and pan frying helps the meat to cook evenly and quickly. This makes the meat tender without it drying out or becoming tough.
How long do leftovers last?
This dish 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.
What else should I serve with veal cutlets?
This rustic dish would be fantastic with a side of roasted broccoli or green beans!
Looking for More Fabulous Dinner Recipes? Be Sure to Also Try:
- Italian Chicken Cutlets (Pan-Fried or Baked)
- The Best Beef Wellington
- Bacon Wrapped Beef Tenderloin
- Standing Rib Roast (Prime Rib Au Jus)
- Steak Diane (Cheesecake Factory Copycat)
Veal Scallopini with Mushroom Sauce Recipe
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.
Notes
Nutrition
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oh my, a great reminder of a classic, love the idea of making this instead of ordering it, fun to make too, thank you!
Fried to perfection & the mushroom sauce is delicious!! It’s a great meal any night of the week!
This was incredible. I even got my kids to try it and they loved it as well.
this is the perfect recipe for that veal I have in the freezer that I didnt know what to do with! thank you so much for sharing this amazing recipe!
Anything with mushrooms has my attention! So saucy and good!