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Veal Scallopini

 Veal Scallopini
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
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Veal Scallopini (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.