Authentic Veal Scallopini Recipe

Name: Authentic Veal Scallopini Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 3 veal cutlets (about ½ 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 (Pinot Grigio or Sauvignon Blanc); 1 tablespoon chicken base (like Better Than Bouillon); ¾ cup heavy whipping cream; 1 tablespoon cornstarch; 2 tablespoons water; 2 cups sliced mushrooms; 1 sprig fresh rosemary (leaves only)

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This dish brings true restaurant magic home—thin, golden veal cutlets simmered in a creamy, lemony, white wine mushroom sauce. It’s elegant but easy, fast enough for weeknights, and guaranteed to wow your family (yes, even the picky eaters).

A close-up of fork-tender veal scallopini with creamy mushroom sauce, fresh herbs, and lemon slices, perfect for an Italian dinner or cozy weeknight meal.

Every bite is rich, tangy, and comforting, with no fuss or fancy skills required—just cozy Italian comfort and “I can’t believe I made this!” vibes. Get ready for your kitchen to smell absolutely amazing!

Why This Veal Scallopini Recipe Works

Quick-Cooking Hero: Thin veal cutlets sear in minutes, locking in juiciness and keeping dinner speedy. A light flour coating ensures a golden crust and helps the sauce cling to every bite.
Dreamy, Flavor-Packed Sauce: A white wine (or broth), lemon, rosemary, and mushroom sauce simmers up in the same pan—no fuss, just layers of flavor. Heavy cream brings silkiness without weighing things down.
Restaurant Results at Home: It’s classic Italian comfort with a weeknight-friendly, one-pan method. Elegant enough for company, but easy for any night—plus, it works with chicken or pork too. This is rich, cozy, and totally doable, even if you’ve never cooked veal before!

Ingredients You’ll Need

Veal Cutlets: Look for thin slices—about ½ pound total. They’re the star!
Mushrooms: As much or as little as you like. I go big with 2 cups, but you do you.
Dry White Wine: Pinot Grigio and Sauvignon Blanc both shine here, but any decent drinking wine is great.
Heavy Whipping Cream: For that dreamy, creamy finish.
Lemon Juice: Brightens everything up.
Garlic, Rosemary, and a little Chicken Base: Layers of flavor in every bite.
Cornstarch Slurry: Thickens up the sauce for that glossy, coat-the-cutlet goodness.

For precise amounts, check the recipe card at the end of the post.

Ingredient Swaps and Easy Substitutions

No Veal? Use thin chicken or pork cutlets. Keep an eye on thickness for best results.
Mushroom Haters? Leave them out or swap for sautéed spinach, artichokes, or even sun-dried tomatoes.
No Wine? Use chicken broth—just a touch less punch, but still tasty.
Cream-Free? Swap in half-and-half or even evaporated milk for a lighter touch.

How to Make Veal Scallopini (Step-by-Step)

Making veal scallopini is honestly less about culinary school precision and more about channeling your inner “just wing it” energy—with fabulous results.

Dredge the Veal

In a shallow tray, whisk together flour, garlic salt, and black pepper. Press each veal cutlet into the flour mixture to coat both sides.

Seasoned veal cutlets fully coated in flour, prepared for searing in a creamy mushroom sauce recipe.

Sear the Cutlets

Heat olive oil in a large skillet over medium-high until shimmering. Cook each cutlet for just 1 minute per side, then remove from pan and set aside.

Build That Creamy, Dreamy Sauce

Add garlic and butter right to the pan—let everything get fragrant. In goes the lemon juice, white wine, chicken base, and heavy cream. Whisk it up, then stir in your cornstarch slurry for thickness. Now toss in those mushrooms and a sprig of rosemary. Let the sauce simmer until it thickens and the mushrooms are tender.

Authentic Veal Scallopini Recipe with Creamy Mushroom Lemon Sauce

Tender veal cutlets in creamy mushroom and lemon sauce, garnished with parsley and fresh lemon slices for a classic Italian dinner.

Bring It All Together

Slip the veal back into the skillet, spoon sauce all over, and let it heat through for a couple minutes. That’s it! Grab some crusty bread, pasta, or rice and call everyone to the table.

Golden seared veal cutlets simmering in a creamy mushroom sauce with fresh herbs, perfect for a cozy Italian dinner or special occasion.

Veal scallopini with creamy mushroom sauce served over a bed of pasta, garnished with fresh parsley for an Italian family meal.

Cozy Up to Serving Ideas

This saucy veal scallopini is begging to be served over something that’ll soak up all that sauce. Think fluffy rice, buttery mashed potatoes, creamy polenta, or a tangle of linguine. Add a pile of roasted veggies or a crisp green salad to round out the meal—and maybe a glass of whatever wine you used in the sauce.

Sliced mushrooms simmering in a creamy white wine and rosemary sauce for authentic Italian veal scallopini.

Tips for the Best Veal Scallopini Every Time

Use drinking wine, not “cooking wine.” It makes a big difference in flavor.
Cut everything before you start. This recipe moves fast!
Don’t crowd the pan. Sear the veal in batches if needed for a perfect golden crust.
Let the sauce simmer. It needs time to thicken and get all those flavors mingling.

How to Store and Reheat Leftovers

Store any leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen up the sauce. (Spoiler: It’s even better the next day.)

Seared veal cutlets cooking in a creamy mushroom sauce with lemon and fresh herbs, perfect for weeknight comfort food.

FAQ

1. Can I make this recipe ahead of time?

Absolutely! You can sear the veal and make the sauce a few hours ahead, then combine and reheat gently right before serving. Just don’t overcook when reheating—keep it low and slow.

2. What’s the difference between veal scallopini and veal piccata?

Great question! Veal scallopini refers to the thin, sautéed veal with any kind of sauce. Veal piccata is a specific style with a lemony, caper-studded sauce. This recipe is creamier and a little richer—think comfort food with a sophisticated twist.

3. What can I use instead of veal?

Thinly sliced chicken or pork cutlets work beautifully. Just adjust cooking time as needed (a minute or two more for pork).

4. How do I prevent my veal from turning out tough?

Don’t overcook! Veal cutlets need just one minute per side. Let them finish in the sauce, and they’ll stay melt-in-your-mouth tender.