Best Veal Scallopini Recipe

4.5 7 9
Best Veal Scallopini Recipe
Best Veal Scallopini Recipe photo by Taste of Home
Publisher Photo

Best Veal Scallopini Recipe

Read Reviews
4.5 7 9
Publisher Photo
I found the original version of this dish in a magazine and adjusted it to suit our family's tastes. Delicate fine-textured veal requires only a short cooking time, something that makes this simple entree even more attractive.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 veal cutlet about (4 ounces each)
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1/4 pound fresh mushrooms, thinly sliced
  • 1/3 cup chicken broth
  • 2 teaspoons minced fresh parsley

Directions

Flatten cutlets to 1/8-in. thickness. In a resealable plastic bag, combine the flour, salt and pepper. Add veal; seal bag and shake to coat evenly. In a skillet, heat 2 tablespoons butter and oil. Add veal; cook over medium heat for about 1 minute on each side or until juices run clear. Remove and keep warm.
Add mushrooms to skillet; cook and stir for 2-3 minutes or until tender. Spoon over veal. Stir broth into skillet, stirring up any browned bits. Add parsley and remaining butter; cook and stir 2 minutes longer or until slightly thickened. Pour over veal and mushrooms. Yield: 2 servings.
Originally published as Veal Scallopini in Reminisce Extra February 2005, p52

Nutritional Facts

1 each: 344 calories, 30g fat (14g saturated fat), 83mg cholesterol, 356mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 12g protein.

  • 2 veal cutlet about (4 ounces each)
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1/4 pound fresh mushrooms, thinly sliced
  • 1/3 cup chicken broth
  • 2 teaspoons minced fresh parsley
  1. Flatten cutlets to 1/8-in. thickness. In a resealable plastic bag, combine the flour, salt and pepper. Add veal; seal bag and shake to coat evenly. In a skillet, heat 2 tablespoons butter and oil. Add veal; cook over medium heat for about 1 minute on each side or until juices run clear. Remove and keep warm.
  2. Add mushrooms to skillet; cook and stir for 2-3 minutes or until tender. Spoon over veal. Stir broth into skillet, stirring up any browned bits. Add parsley and remaining butter; cook and stir 2 minutes longer or until slightly thickened. Pour over veal and mushrooms. Yield: 2 servings.
Originally published as Veal Scallopini in Reminisce Extra February 2005, p52

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Reviews forBest Veal Scallopini

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sharrecipies User ID: 7723168 276994
Reviewed Oct. 30, 2017

"I used beef broth -turned out just fine"

MY REVIEW
Andrew User ID: 8967634 256756
Reviewed Nov. 13, 2016

"Such a simple, sophisticated entree. Wonderful!"

MY REVIEW
plumbob11 User ID: 6432726 153381
Reviewed Jan. 27, 2014

"I've used this recipe three times and it is amazingly good. I purchase veal already cut for scallopini and it's a very fast dinner. It takes longer to make the spaghetti than the main course. I highly recommend this recipe."

MY REVIEW
WeneedmoreWIne User ID: 7138268 66942
Reviewed Feb. 15, 2013

"I made this for my wife on Valentine's Day 2013 along with the Tangy Buttered green bean recipe. OUTSTANDING and very simple to make. THANK YOU !!!!"

MY REVIEW
justmbeth User ID: 1196484 151631
Reviewed Jan. 2, 2012

"Good flavor. Doubled the recipe."

MY REVIEW
MelC1974 User ID: 3359501 145704
Reviewed Nov. 23, 2011

"Delicious, easy and REALLY fast! I serve with hot buttered noodles and green beans. dinner on the table in around 20 minutes! Made no changes."

MY REVIEW
fllamingo User ID: 4317273 151629
Reviewed Sep. 21, 2011

"Absolutely deliciious! My husband and I loved it and look forward to having it again soon. I followed the recipe as is and wouldn't make any changes."

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