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Veal Scallopini Recipe

Veal Scallopini Recipe photo by Taste of Home

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My husband and I prepare this veal dish for birthdays and other special occasions. We love to cook and often entertain friends and family. —Karen Bridges, Downers Grove, Illinois

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Veal Scallopini Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

15 10 25

Ingredients

2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg
1/2 to 3/4 pound veal cutlets or boneless skinless chicken breasts, flattened to 1/4-inch thickness
2 tablespoons olive oil
4 ounces fresh mushrooms, halved
1 cup chicken broth
2 tablespoons marsala wine
Hot cooked spaghetti

Directions

In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, lightly beat the egg. Dip veal in egg, then coat with flour mixture.
In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until mushrooms are tender and meat is no longer pink. Serve with spaghetti. Yield: 2 servings.

Nutritional Facts 1 serving (calculated without spaghetti) equals 395 calories, 27 g fat (7 g saturated fat), 180 mg cholesterol, 697 mg sodium, 10 g carbohydrate, 1 g fiber, 25 g protein.

Originally published as Veal Scallopini in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p184

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Veal Scallopini

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(1-1) of 1 reviews

Reviewed on Jan. 01, 2010 by morgzack

I was very disappointed. I usually follow a different, but similar recipe for this but thought I would try something different. The problem is leaving the breaded cutlets in the pan when adding the broth. When they simmer, the pretty, golden crust becomes a soggy mess in the bottom of the pan. If you use this recipe, cut the broth down to about 1/3 or so cups and remove the veal cutlets from the pan before adding it and jmust cook the mushrooms in the broth.