Veal Scallopini with Mushroom Sauce Recipe
Ingredients
- 2 pounds veal cutlets
- ½ cup all-purpose flour + 2 tb for sauce
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup shallots)
slice thin (or sweet onion
- 3-4 cloves garlic
minced
- 2 pounds button mushrooms
sliced thin
- 1 cup chicken broth
- 1 cup white wine
- 1 teaspoon dried thyme
- 2 tablespoons fresh chopped parsley
- Salt and pepper
Directions
- 1
Lay the veal cutlets out on a cutting board and cover with plastic wrap. Use a meat mallet to pound the cutlets into a 1/8 inch even layer. Salt and pepper the veal cutlets liberally on both sides.
- 2
Set out a shallow dish or a baking pan and add ½ cup of flour to the pan. One at a time, dredge the veal cutlets in the flour and set aside.
- 3
Set a large 14 inch cast-iron skillet on the stovetop. Add the butter and olive oil to the skillet and set the burner on medium heat.
- 4
Once the butter has melted, carefully lay four veal cutlets in the hot skillet. Pan fry the cutlets for approximately 1-2 minutes per side, until they are golden brown. Remove the veal cutlets and place them on a paper towel lined baking sheet. Repeat with a second batch. Once all the cutlets are cooked, cover them with foil to keep warm, or place them in a low-temperature oven to keep warm and crispy, around 200°F.
- 5
Add the sliced shallots and garlic to the remaining fat in the skillet. Sauté for 2 to 3 minutes to soften, then add in the sliced mushrooms and additional 2 tablespoons of flour. Stir the mushrooms and sauté, so that the mushrooms cook down and a roux is created, about 8 to 10 minutes.
- 6
Add the chicken broth, white wine, and dried thyme. Simmer the sauce for 5 to 10 minutes until the sauce thickens. Taste, then salt and pepper as needed. Stir in the chopped parsley and serve.
- 7
To serve, place 1 to 2 veal cutlets over fresh cooked pasta or mashed potatoes. Then top with a hearty amount of mushroom sauce. Sprinkle fresh parsley on top.
Veal Scallopini with Mushroom Sauce Recipe
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Ratings & Reviews
Based on 5 ratings
Rating Breakdown
About this Recipe
Craving a dish that feels special enough for guests yet comforting for a weeknight? This Veal Scallopini with Mushroom Sauce delivers on all fronts, offering tender veal and a rich, savory sauce that's truly impressive.
Why This Recipe Works
This recipe shines by combining delicate, pan-fried veal cutlets with a robust mushroom wine sauce. The shallots, garlic, and dried thyme infuse the sauce with layers of aromatic flavor, creating a delicious pairing that elevates simple veal into a rustic yet elegant meal. It's designed to be comforting and satisfying, making it a reliable choice for any home cook looking to impress.
What to Expect
You can look forward to fork-tender veal that melts in your mouth, enveloped in a silky, deeply savory mushroom sauce. The button mushrooms contribute a meaty texture and earthy notes, beautifully balanced by the bright finish of fresh parsley. The white wine and chicken broth form the base of a truly delicious sauce that's rich without being heavy. Serving eight, this dish is perfect for a family gathering or a cozy dinner party, promising a gourmet experience that's both hearty and refined.
Customization & Variations
While the recipe is delicious as written, feel free to make a few simple swaps. You can easily substitute the shallots with sweet onion if preferred for a slightly milder flavor. If you're out of fresh parsley, a sprinkle of dried parsley can work, though fresh offers the best vibrant finish. For a deeper flavor profile, consider adding a dash of Worcestershire sauce to the mushroom mixture during cooking.
Serving & Context
This Veal Scallopini with Mushroom Sauce is an ideal choice for a celebratory dinner or a comforting Sunday meal. Serve it alongside creamy mashed potatoes or a simple rice pilaf to soak up every last drop of the exquisite sauce. A side of steamed green beans or asparagus would complete this elegant presentation.