Veal Scallopini Recipe
Veal Scallopini Recipe photo by Taste of Home

Veal Scallopini Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Veal Scallopini in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p184

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.

This recipe pairs well with a full-bodied red wine.

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Reviews for Veal Scallopini

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MY REVIEW
Reviewed May. 12, 2014

I should have paid attention to the one review. I put chopped green onion for garnish, at least that added some colour.

MY REVIEW
Reviewed Jan. 1, 2010

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.

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