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Best Veal Scallopini Recipe

Best Veal Scallopini Recipe photo by Taste of Home NEXT RECIPE >

Total Time: Prep/Total Time: 25 min.

Makes: 2 servings

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.



  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

Nutritional Facts

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


May. 2, 2018

I made it for dinner and it came out great

Oct. 30, 2017

I used beef broth -turned out just fine

Nov. 13, 2016

Such a simple, sophisticated entree. Wonderful!

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.

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 !!!!

Jan. 2, 2012

Good flavor. Doubled the recipe.

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.

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.


May. 2, 2018

I made it for dinner and it came out great

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