Veal Scallopini

Servings: servings

Calories: 641cal

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.

Author: Chef Antoine Davis

5 from 2 votes

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.

Course: Dinner

Cuisine: American, Italian

Prep Time20

Cook Time20

Total Time40