Veal Scallopini

Name: Veal Scallopini
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings.
Cuisine: Italian Dinners, Italian Recipes
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

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

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.

Nutrition Facts

1 each: 395 calories, 27g fat (7g saturated fat), 180mg cholesterol, 697mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 25g protein.

Originally published as Veal Scallopini in Holiday & Celebrations Cookbook 2002

Reviews

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Average Rating:

dublinlab

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.
morgzack

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.