Veal Scaloppine with Mushroom Sauce

    30 minutes

    When Italian immigrants started restaurants, veal scaloppine became one of the most popular items on the menu. Home cooks soon discovered that it was an exquisite, simple dish for entertaining.

    28 people made this

    Serves: 4 

    • 500g boneless veal steak, cut into 5-mm-thick slices and trimmed
    • Salt and black pepper, to taste
    • 2 tablespoons butter
    • 1 1/2 cups sliced fresh mushrooms
    • 1 small onion, peeled and sliced
    • 3/4 cup chicken stock
    • 1/3 cup dry white wine
    • 1 tablespoon lemon juice
    • 1/2 teaspoon dried rosemary leaves
    • 1 tablespoon chopped fresh parsley

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cut the veal into serving pieces. Pound both sides of the meat with the flat side of a meat mallet until it is 3 mm thick. Sprinkle with salt and pepper. Melt the butter over medium heat in a large frying pan. Add two of the veal pieces and cook for 1–2 minutes on each side, or until tender. Transfer the veal to a platter; cover with foil and keep warm. Repeat with the remaining veal pieces.
    2. Add the mushrooms and onion to the pan. Cook over medium heat, stirring frequently, for 4 minutes, or until tender. Stir in the stock, wine, lemon juice and rosemary, stirring and scraping any browned residue off the bottom of the pan. Bring to the boil and cook, uncovered, for 5 minutes, or until slightly thickened. Stir in the parsley and pour the sauce over the veal. Serve immediately.


    Scaloppine with Lemon Sauce: Dust the flattened and seasoned veal lightly with flour before cooking in the butter, as described. When cooked, set aside on a platter, cover with foil and keep warm. Add 1/3 cup lemon juice and 2 tablespoons chopped parsley to the pan, remove from the heat and swirl in an extra tablespoon of butter bit by bit. Pour over the veal and serve immediately.

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    Could probably do with more mushrooms if you are a real mushroom lover.  -  07 Jul 2009