Veal Scallopini

A lovely white wine and mushroom sauce complements this veal scallopini recipe with heaps of flavor and richness.

Why this recipe works

Veal scallopini is a quick and flavorful concoction of lightly dredged veal cutlets cooked until golden, then tossed in a rich, creamy sauce made with lemon juice, white wine, and heavy cream. I would stand behind the saying of this being a restaurant-quality meal without a ton of work, much like its sister recipe, veal piccata.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

VEAL – Veal cutlets are quite thin, therefore, they cook quickly. We only sear them for 1 minute on each side to prevent overcooking them while they sit as you prepare the sauce. Overcooked veal cutlets are tough, chewy, and not so tasty – so keep an eye on the time!

MUSHROOMS – The amount of mushrooms that you use is completely up to you. We used 2 cups but you can use as little or as much as you want (or omit them).

WINE – The dry white wine adds rich depth to the sauce. You can substitute it with chicken broth if needed, but I would suggest sticking to the wine for the best flavor output. Pinot grigio or sauvignon blanc are both great options. Using drinking wines provides better flavor to your dish over cooking wine. If you only have cooking wine on hand feel free to use it.

How to Make Veal Scallopini

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a breading tray, whisk together flour, garlic salt, and pepper.
2. Gently press each cutlet into the flour mixture, coating both sides.
3. Heat olive oil in a skillet over medium-high heat until shimmering. Cook cutlets for 1 minute per side. Remove and keep warm.
4. To the brown bits in the pan, add garlic and butter, stirring until butter melts.
5. Add lemon juice, wine, chicken base, and heavy whipping cream.
6. In a small bowl whisk together cornstarch and water, then add to the skillet. Whisk everything together.
7. Add sliced mushrooms and rosemary leaves. Stir to combine and coat all mushrooms. Allow sauce to simmer until thickened and mushrooms are tender.
8. Add cutlets back to the skillet and cover with sauce. Heat through and serve.

Frequently Asked Questions & Expert Tips

Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.

In short, veal scallopini is a general term for thinly sliced veal that’s floured, sauteed, and served with a variety of sauces. Veal piccata is a specific version of scallopini made with a tangy sauce of lemon juice, white wine, butter, and capers which gives it that characteristic briney citrus-forward flavor.

Yes, you can use this recipe as a base for chicken or pork cutlets just as easily. Be sure to keep an eye on the cut of meat you use as they may need more or less time to cook compared to veal.

Serving Suggestions

Serve your veal scallopini over rice, pasta, polenta, or mashed potatoes. Pair with a roasted vegetable on the side or some warm crusty bread.

More Veal Recipes

• Veal Chops
• Veal Marsala
• Veal Piccata
• Veal Osso Bucco
• Veal Parmesan

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