Veal Scallopini Recipe

Veal is a very expensive meat which has a very tender texture with a subtle flavor. So, what is veal scallopini? Veal scallopini is actually a kind of thin cutlet that is made from veal and usually served with mushroom sauce. It is a dish that is served in many fine dining restaurants and you have to pay an exorbitant price to enjoy it. But did you know that a veal scallopini is in fact very easy to prepare and requires very less ingredients. Here we will guide you on how to cook veal scallopini.

Veal Scallopini with Mushroom Sauce

Ingredients

• 1 pound veal scallopini
• ¾ cup beef consomme
• ½ cup dry marsala wine
• ¼ cup plain flour
• 1 cup mushrooms, sliced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon French butter
• ¼ teaspoon salt

Method

Sprinkle three to four tablespoons of plain flour on a plate and dredge the veal in it. In a bowl, pour out the beef consomme and 1 tablespoon of flour and whisk it well so that no lumps are formed.

In a large non stick skillet, melt the French butter over medium heat and then place the veal scallopini carefully in it. Cook for 2 minutes on one side till the cutlets are seared and golden brown in color and then turn to the other side. Cook on the other side for another 2 minutes until the veal is tender and then remove from the skillet.

Now deglaze the skillet by adding the marsala and scrapping the bottom of the skillet to loosen the browned bits. Add the consomme mixture along with the sliced mushrooms and season with salt. Allow the mixture to simmer and reduce mixture till it is halved. When the sauce has thickened, place the sauteed veal back into the skillet and simmer for another 5 minutes. Place the veal scallopini on a plate and pour the mushroom and marsala sauce over it. Serve this with a sprinkling of chopped fresh parsley.

Veal Scallopini with Balsamic Vinegar

Ingredients

• 1 pound veal scallopini
• ½ cup flour
• ½ teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons plain unsalted butter
• 1 tablespoon olive oil
• ¼ cup dry white wine
• 2 tablespoons balsamic vinegar
• 1 tablespoon parsley, chopped

Method

Add salt and freshly ground pepper to the flour and mix well. Dredge the veal scallopini thoroughly in the flour so that it is lightly but evenly coated. In a large skillet, heat the olive oil and butter over medium heat and add the veal into it. Cook the veal on one side for 1 to 2 minutes and another minute on the other side. As the veal scallopinies are thin, do not over cook it. Remove the veal on a plate and add the dry white wine to the hot skillet to deglaze it. Gently whisk in a tablespoon of butter to make the sauce more creamy. Reduce heat and simmer over low heat until the sauce becomes thick and creamy. Remove the skillet from the flame and add the balsamic vinegar to the sauce. Arrange the veal scallopini in a plate and drizzle sauce over it and sprinkle with chopped parsley.

Here were some recipes for veal scallopini. You can also serve these veal scallopini with steamed rice or spaghetti. Since veal is so expensive, you can also use chicken breast in place of veal. Just make sure that you pound the chicken breast with a rolling pin before cooking, so that it has a thinner thickness. Once you taste a veal scallopini, you will be making this dish again and again.