A lovely white wine and mushroom sauce complements this veal scallopini recipe with heaps of flavor and richness.
Why this recipe works
Veal scallopini is a quick and flavorful concoction of lightly dredged veal cutlets cooked until golden, then tossed in a rich, creamy sauce made with lemon juice, white wine, and heavy cream. I would stand behind the saying of this being a restaurant-quality meal without a ton of work, much like its sister recipe, veal piccata.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
VEAL – Veal cutlets are quite thin, therefore, they cook quickly. We only sear them for 1 minute on each side to prevent overcooking them while they sit as you prepare the sauce. Overcooked veal cutlets are tough, chewy, and not so tasty – so keep an eye on the time!
MUSHROOMS – The amount of mushrooms that you use is completely up to you. We used 2 cups but you can use as little or as much as you want (or omit them).
WINE – The dry white wine adds rich depth to the sauce. You can substitute it with chicken broth if needed, but I would suggest sticking to the wine for the best flavor output. Pinot grigio or sauvignon blanc are both great options. Using drinking wines provides better flavor to your dish over cooking wine. If you only have cooking wine on hand feel free to use it.
How to Make Veal Scallopini
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a breading tray, whisk together flour, garlic salt, and pepper.
- Gently press each cutlet into the flour mixture, coating both sides.
- Heat olive oil in a skillet over medium-high heat until shimmering. Cook cutlets for 1 minute per side. Remove and keep warm.
- To the brown bits in the pan, add garlic and butter, stirring until butter melts.
- Add lemon juice, wine, chicken base, and heavy whipping cream.
- In a small bowl whisk together cornstarch and water, then add to the skillet. Whisk everything together.
- Add sliced mushrooms and rosemary leaves. Stir to combine and coat all mushrooms. Allow sauce to simmer until thickened and mushrooms are tender.
- Add cutlets back to the skillet and cover with sauce. Heat through and serve.
Frequently Asked Questions & Expert Tips
Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
In short, veal scallopini is a general term for thinly sliced veal that’s floured, sauteed, and served with a variety of sauces. Veal piccata is a specific version of scallopini made with a tangy sauce of lemon juice, white wine, butter, and capers which gives it that characteristic briney citrus-forward flavor.
Yes, you can use this recipe as a base for chicken or pork cutlets just as easily. Be sure to keep an eye on the cut of meat you use as they may need more or less time to cook compared to veal.
Serving Suggestions
Serve your veal scallopini over rice, pasta, polenta, or mashed potatoes. Pair with a roasted vegetable on the side or some warm crusty bread.
More Veal Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Veal Scallopini
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 3 veal cutlets about 0.5 pound
- ¼ cup all purpose flour
- 2 teaspoons garlic salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 2 Tablespoons butter
- 2 Tablespoons lemon juice
- ¼ cup dry white wine
- 1 Tablespoon Better Than Bouillon Chicken Base
- ¾ cup heavy whipping cream
- 1 Tablespoon cornstarch
- 2 Tablespoons water
- 2 cups sliced mushrooms
- 1 sprig fresh rosemary leaves only
Things You’ll Need
Before You Begin
- The amount of mushrooms that you use is completely up to you. We used 2 cups but you can use as little or as much as you want (or omit them).
- Pinot grigio or sauvignon blanc are both great options for white wine. Using drinking wines provides better flavor to your dish over cooking wine. If you only have cooking wine on hand feel free to use it.
Instructions
- In a breading tray, whisk together flour, garlic salt, and pepper.1/4 cup all purpose flour, 2 teaspoons garlic salt, 1/2 teaspoon black pepper
- Gently press each cutlet into the flour mixture, coating both sides.3 veal cutlets
- Heat olive oil in skillet over medium-high heat until shimmering. Cook cutlets for 1 minute per side. Remove and keep warm.2 Tablespoons olive oil
- To the brown bits in the pan, add garlic and butter, stirring until butter melts.1 Tablespoon minced garlic, 2 Tablespoons butter
- Add lemon juice, wine, chicken base, and heavy whipping cream.2 Tablespoons lemon juice, 1/4 cup dry white wine, 1 Tablespoon Better Than Bouillon Chicken Base, 3/4 cup heavy whipping cream
- In a small bowl whisk together cornstarch and water, then add to the skillet. Whisk everything together.1 Tablespoon cornstarch, 2 Tablespoons water
- Add sliced mushrooms and rosemary leaves. Stir to combine and coat all mushroom. Allow sauce to simmer until thickened and mushrooms are tender.2 cups sliced mushrooms, 1 sprig fresh rosemary
- Add cutlets back to the skillet and cover with sauce. Heat through and serve.
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
- Serve your veal scallopini over rice, pasta, polenta, or mashed potatoes.
Nutrition
Chef Antoine Davis
Latest posts by Chef Antoine Davis (see all)
- Caprese Pasta Salad - May 15, 2025
- Fried Perch - May 13, 2025
- Air Fryer Steak Bites - May 6, 2025
Leave a Reply