Veal Scaloppine with Mushrooms
Tender, golden-brown veal cutlets meet a luscious mushroom and white wine sauce in this elegant recipe for Veal Scaloppine with Mushrooms. Perfect for weeknight dinners or special occasions, this quick 35-minute dish combines the delicate flavors of sautéed cremini mushrooms, garlic, and a bright squeeze of fresh lemon juice. The veal is lightly dredged in seasoned flour, ensuring a crisp, golden crust that locks in its natural juices, while the wine and chicken stock create a rich, savory pan sauce. Finished with a touch of butter and fresh parsley for a velvety finish, this Italian-inspired classic is a must-try for fans of sophisticated, yet approachable, flavors. Serve it alongside creamy mashed potatoes or al dente pasta for an unforgettable meal.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cups All-purpose flour
- 1 teaspoons Kosher salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 8 ounces Cremini or button mushrooms
- 2 cloves Garlic
- 0.5 cups Dry white wine
- 0.5 cups Chicken stock
- 2 tablespoons Fresh parsley
- 0.5 pieces Lemon
Instructions
Place the veal cutlets between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound them to an even 1/4-inch thickness.
Season both sides of the veal cutlets with a mixture of salt and black pepper. Place the flour on a shallow plate and dredge each cutlet lightly in the flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the veal cutlets to the skillet, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes on each side, until golden brown. Remove the cutlets from the skillet and set them aside on a plate.
Add the remaining olive oil and 1 tablespoon of butter to the skillet. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until browned and softened.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Add the white wine to the skillet and deglaze by scraping up the browned bits from the bottom of the pan. Let the wine simmer for 2 minutes, allowing it to reduce by half.
Pour in the chicken stock and return the veal cutlets to the skillet. Reduce the heat to low and let the dish simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Stir in the remaining butter (1 tablespoon) and the fresh parsley. Squeeze the juice of half a lemon over the veal and sauce, then taste and adjust seasoning if needed.
Serve the veal cutlets warm, topped with the mushroom sauce. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.9 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 631 mg | 13% | |
*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.
