Veal Scallopini Recipes

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. Try making this dish at home by using any of the following recipes.

Ingredients

• Veal scallopini, 1 lb.
• Beef consommé, ¾ cup
• Dry marsala wine, ½ cup
• Plain flour, ¼ cup
• Mushrooms, 1 cup (sliced)
• Fresh parsley, 1 tbsp. (chopped)
• Butter, 1 tbsp.
• Salt, ¼ tsp.

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 consommé 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 consommé 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 sautéed 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.

Ingredients

• Veal scallopini, 1 lb.
• Flour, ½ cup
• Salt, ½ tsp.
• Black pepper, 1 tsp. (freshly ground)
• Butter, 2 tbsp. (unsalted)
• Olive oil, 1 tbsp.
• Dry white wine, ¼ cup
• Balsamic vinegar, 2 tbsp.
• Parsley, 1 tbsp. (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.

You can also serve these veal scallopini with steamed rice or spaghetti. Since veal is so expensive, you can also use chicken breast instead. Just make sure that you pound the chicken breast with a rolling pin before cooking, so that it becomes thinner.