Veal Scallopini recipe (Meat)


Yield: 2 servings

2   (4 ounce) veal cutlets
2 tablespoons all-purpose flour
some   salt and freshly ground black pepper
3 tablespoons butter, divided
1 tablespoon olive oil
¼ lb fresh mushrooms, thinly sliced
1/3 cups chicken broth
2 teaspoons minced fresh parsley

Posted by Irene on Feb 15, 2008


Flatten cutlets to 1/8-in. thickness. In a resealable plastic bag, combine the flour, salt and pepper. Add veal; seal bag and shake to coat evenly. In a skillet, heat 2 tablespoons butter and oil. Add veal; cook over medium heat for about 1 minute on each side or until juices run clear. Remove and keep warm.

Add mushrooms to skillet; cook and stir for 2-3 minutes or until tender. Spoon over veal. Stir broth into skillet, stirring up any browned bits. Add parsley and remaining butter; cook and stir 2 minutes longer or until slightly thickened. Pour over veal and mushrooms.

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