Can I use chicken instead of veal for this recipe?

Yes! Chicken breast makes an excellent substitute for veal in this recipe. Simply pound the chicken to an even thickness and follow the same cooking instructions for a budget-friendly alternative.

What is the best way to pound veal cutlets?

To pound veal cutlets, place the veal between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the cutlets to an even 1/8-inch thickness. This ensures that the veal cooks quickly and remains tender.

Can I make veal scallopini ahead of time?

While veal scallopini is best served fresh, you can prepare the mushroom sauce ahead of time and store it in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the sauce and cook the veal fresh.

What can I serve with veal scallopini?

Veal scallopini pairs well with a variety of side dishes, including roasted vegetables, pasta, mashed potatoes, or a simple salad. For a lighter option, consider serving it with quinoa or cauliflower mash for a gluten-free meal.

Veal Scallopini - Quick & Elegant Italian Recipe

Description

Veal scallopini is a quick and elegant Italian dish that features tender veal cutlets cooked in a rich, buttery mushroom sauce. This simple yet flavorful recipe can be made in under 20 minutes, making it perfect for a weeknight dinner or a special occasion. With a few basic ingredients—veal, butter, mushrooms, and chicken stock—you can create a gourmet meal that’s both delicious and easy to prepare.

Ingredients

Scale

2 veal cutlets (pounded to 1/8-inch thickness)
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter (divided)
1 tablespoon olive oil
8 oz fresh mushrooms (sliced)
1/3 cup chicken stock (rich)
1 tablespoon fresh parsley (minced)

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Instructions

Combine the flour, salt, and pepper in a shallow dish. Dredge the veal cutlets in the flour mixture to coat them evenly.
Heat a large skillet over medium heat and add 2 tablespoons of butter and 1 tablespoon of olive oil. Once melted, add the veal and cook for about 1 minute on each side until the juices run clear. Remove the veal and keep it warm.
Add the sliced mushrooms to the skillet and sauté until they begin to brown. Remove the mushrooms and set them aside.
Deglaze the skillet with the chicken stock, scraping up any browned bits from the bottom of the pan. Stir in the remaining 1 tablespoon of butter and minced parsley. Cook for 1-2 minutes until the sauce slightly thickens.
Return the veal and mushrooms to the skillet and heat through for another minute. Serve the veal topped with the mushroom sauce.

Notes

Chicken breast can be used as a substitute for veal cutlets.
Ensure the veal is not overcooked. It should be cooked for no more than 1 minute on each side to maintain its tenderness.
Use fresh mushrooms and parsley for the best flavor.
The sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 479 kcal
Sugar: 3g
Sodium: 903mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 11g
Fiber: 1g
Protein: 41g
Cholesterol: 179mg