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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir in the minced garlic and cook for 1 minute, or until fragrant.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Serve the veal cutlets warm, topped with the mushroom sauce. Garnish with additional parsley, if desired.

Nutrition Facts

Serving size	(1149.8g)

Amount per serving	% Daily Value*
Calories	2020.7

Total Fat 108.2g	0%
Saturated Fat 41.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 731.1mg	0%
Sodium 1140.4mg	0%
Total Carbohydrate 62.4g	0%
Dietary Fiber 5.4g	0%
Total Sugars 7.1g
Protein 181.2g	0%

Vitamin D 15.9IU	0%
Calcium 216.4mg	0%
Iron 12.9mg	0%
Potassium 3004.3mg	0%

*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.

Source of Calories

Fat: 50.0%

Protein: 37.2%

Carbs: 12.8%