Veal Scallopini

Name: Veal Scallopini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 veal cutlets (about 4 ounces each); 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons butter, divided; 1 tablespoon olive oil; 1/4 pound fresh mushrooms, thinly sliced; 1/3 cup chicken broth; 2 teaspoons minced fresh parsley

Total Time Prep/Total Time: 25 min.

Yield 2 servings

Test Kitchen Approved

When you need something on the table—fast!—veal scallopini to the rescue. A quick sauté and you have a thin cut of meat in a delicious sauce all ready to go.

Ingredients

2 veal cutlets (about 4 ounces each)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1/4 pound fresh mushrooms, thinly sliced
1/3 cup chicken broth
2 teaspoons minced fresh parsley

Directions

Flatten veal cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add cutlets; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm.
Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

Nutrition Facts

1 serving: 435 calories, 35g fat (16g saturated fat), 120mg cholesterol, 941mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 21g protein.

I found the original version of this dish in a magazine and adjusted it to suit my family’s tastes. Because delicate, fine-textured veal comes with a short cooking time, this simple entree is even more attractive. —Ruth Lee, Troy, Ontario

Recipe Creator