Veal Scaloppine with Grapes and Mushrooms
Elevate your dinner game with this elegant Veal Scaloppine with Grapes and Mushrooms, a dish that strikes the perfect balance between savory and sweet. Tender, golden-browned veal cutlets are paired with earthy sautéed mushrooms and bursts of freshness from halved red or green grapes, all bathed in a luscious white wine and cream sauce. A quick deglazing technique infuses the dish with layers of depth, while the final touch of fresh parsley adds a pop of color and flavor. Ready in just 35 minutes, this gourmet masterpiece is perfect for an intimate gathering or a refined weeknight indulgence. Serve it with creamy mashed potatoes or crisp steamed greens for a truly restaurant-worthy meal! Keywords: veal scaloppine, mushroom recipes, dinner ideas, wine sauce, elegant meals, weeknight gourmet recipe.
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Recipe Information
Ingredients
- 1 pound Veal scaloppine (thinly sliced veal cutlets)
- 0.5 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Button mushrooms (sliced)
- 1 cup Red or green seedless grapes (halved)
- 0.5 cup Dry white wine
- 0.5 cup Chicken or veal stock
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Place the veal scaloppine between two sheets of plastic wrap and gently pound them to an even thickness of about 1/4 inch using a meat mallet.
In a shallow dish, mix the flour, salt, and pepper. Dredge each piece of veal in the seasoned flour, shaking off any excess.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the veal in batches, cooking each piece for about 1-2 minutes per side, or until golden brown. Remove the cooked veal to a plate and keep warm.
In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and sauté for 5 minutes, or until they are golden and tender.
Stir the halved grapes into the skillet and cook for an additional 2 minutes, allowing them to soften slightly.
Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly.
Add the chicken or veal stock and bring the mixture to a gentle boil. Simmer for 3-4 minutes until the liquid has reduced by about half.
Stir in the heavy cream and return the veal scaloppine to the skillet, nestling them into the sauce. Simmer gently for 2-3 minutes to heat the veal through.
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Sprinkle the dish with fresh parsley and serve immediately, accompanied by your choice of sides such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 1664 mg | 72% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 26.0 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2138 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
