Veal Scallopini with Creamy Mushroom Sauce

How to make a Veal Scallopini with Creamy Mushroom Sauce.

Ingredients: Serves 4

  • 6-8 veal cutlets about 1/8″ thick
  • 2 cups thinly sliced mushrooms
  • 2 Tbsp chopped fresh basil or oregano or a combination, plus whole leaves for garnish
  • 1 large garlic clove pressed
  • 1-2 cups cherry tomatoes halved
  • 2 Tbsp brined capers rinsed
  • 1/4 cup all-purpose flour
  • Salt
  • Pepper
  • 1 cup chicken broth
  • 4 Tbsp butter
  • 4 Tbsp olive oil
  • 1 cup white wine
  • 1 Tbsp lemon juice

Instructions:

  1. Sprinkle each veal cutlet with salt and pepper.
  2. Gently pat down to make the seasoning stick.
  3. Dredge each cutlet in flour and set aside.
  4. Another method is to combine 2 tablespoons of flour with salt and pepper in a Ziploc bag, add veal scallopini, seal and shake until the meat is evenly covered with flour and seasoning.
  5. Heat a large non-stick pan over high heat with olive oil, until the oil shimmers.
  6. Cook veal cutlets, 3-4 at a time, turning once, until browned and just cooked through, about 1 minute per side.
  7. Transfer scallopini to a separate plate and keep warm.
  8. In the same skillet, add the butter and heat until starts to simmer.
  9. Add the mushrooms and garlic and saute for 2-3 minutes, until tender.
  10. Stir in 2 tablespoons of flour and keep stirring until well incorporated.
  11. Add the chicken broth, lemon juice, capers and white wine and bring to simmer, stirring and scraping any brown bits from the bottom.
  12. Continue cooking until the sauce has thickened a little.
  13. A couple of minutes will suffice.
  14. Don’t make it too thick.
  15. Taste for salt and adjust, if needed.
  16. Add the tomatoes and the chopped basil, and continue sauteing for about a minute, until the tomatoes slightly softened up.
  17. Remove the pan from the heat.
  18. Add the veal scallopini back to the pan and spoon the sauce with mushrooms and tomatoes over the meat.
  19. This will help bring the veal scallopini back to target temperature.
  20. Serve immediately with your favourite side dish.
Print Friendly, PDF & Email
Please help my blog grow by sharing this post with your friends & family.

DOWNLOAD RECIPE E-BOOKSGO
+