If you’re in need of a fast but fancy dinner, this recipe for veal scallopini with mushrooms will have you feeling like the MVP of weeknight cooking. We’re talking ultra-tender veal cutlets, golden and buttery, with a quick pan sauce brimming with earthy mushrooms and a hint of parsley.
It’s one of those Italian classics that’s impressive enough for guests, but easy enough for Tuesday night after soccer practice. The flavors? Pure “how is this so good with so few ingredients” energy. The leftovers? You’ll be lucky if there are any.
Why You’ll Love This Veal Scallopini with Mushrooms
- Quick & Easy: Veal cutlets are tender and cook in minutes—dinner’s on the table fast.
- Savory Pan Sauce: Mushrooms soak up buttery pan drippings, creating a rich, spoon-worthy sauce with just broth and a bit more butter.
- Simple Ingredients, Fancy Results: Everyday staples turn into a dish that tastes restaurant-quality, but is totally doable at home.
Ingredients You’ll Need
- Veal Cutlets: Thin and tender—if they’re a bit thick, give them a gentle pound to ⅛ inch.
- All-Purpose Flour: For a light, golden coating.
- Salt & Pepper: For classic seasoning.
- Butter & Olive Oil: The dream team for browning and flavor.
- Fresh Mushrooms: White, cremini, or your favorites—just slice ’em up.
- Chicken Broth: Adds a little depth and turns those pan drippings into sauce.
- Fresh Parsley: For a bright, herby finish.
For precise amounts, check the recipe card at the end of the post.
Ingredient Swaps and Variations
- Wine Lover? Add a splash of dry white wine to the sauce for extra depth.
- Herbs: Rosemary or thyme work nicely if you want more herbal notes.
- Capers: Add for a piccata twist.
- Other Meats: Thin chicken, pork, or turkey cutlets all work well.
How to Make Veal Scallopini with Mushrooms — Easy Steps
- Prep the Veal:
Pound cutlets to ⅛-inch thick, season, and dredge in flour.
- Sear:
Cook veal in butter and olive oil, 1 minute per side. Work in batches, then keep veal warm.
- Sauté Mushrooms:
Add mushrooms to the pan and cook until golden and tender, 2–3 minutes. Top veal with mushrooms.
- Make Sauce:
Deglaze pan with chicken broth, scraping up the browned bits. Add butter and parsley; simmer until slightly thickened.
- Serve:
Pour sauce over veal and mushrooms. Enjoy!
Tips for the Best Veal Scallopini
- Don’t Overcook: Veal is super tender—just a quick sear keeps it juicy.
- Let Mushrooms Brown: Less stirring = more flavor and better texture.
- Use Good Broth: Homemade or a high-quality store-bought broth really boosts the sauce.
- Customize It: Try swapping in thin chicken, pork, or even portobello mushrooms for a veg version.
What to Serve with Veal Scallopini
- Buttered Noodles: Classic and perfect for soaking up sauce.
- Mashed or Baby Potatoes: Creamy or roasted—your call!
- Polenta or Rice: For a cozy, comforting vibe.
- Bright Veggies: Steamed asparagus, broccolini, or a fresh salad.
Storage and Reheating Tips
- Fridge: Leftovers keep well in an airtight container for up to four days.
- Freezer: Freeze cooked veal and sauce separately for up to three months.
- Reheat: Warm gently in a skillet with a splash of broth or water to keep things moist.
FAQ
If your cutlets aren’t super thin, a gentle pound helps them cook evenly and stay tender. Ask your butcher, or DIY with a rolling pin or heavy skillet.
Absolutely! Chicken, pork, or turkey all work—just make sure to pound thin and adjust cook time.
Quick cooking is key. Sear each side for only about a minute.
Yes! A splash of white wine or even Madeira adds great flavor to the sauce—just reduce a bit before adding broth.
Veal Scallopini with Mushrooms
- Total Time: 25 minutes
- Yield: 2 portions 1x
Description
This classic veal scallopini with mushrooms is a fast, flavorful dinner that feels restaurant-worthy but comes together in just 25 minutes. Golden-seared veal cutlets are topped with tender mushrooms and a quick buttery pan sauce—perfect for busy nights or special occasions.
Ingredients
- 2 veal cutlets (about 4 oz each)
- 2 tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp butter, divided
- 1 tbsp olive oil
- ¼ lb fresh mushrooms, thinly sliced
- ⅓ cup chicken broth
- 2 tsp minced fresh parsley
Instructions
- Flatten veal cutlets to ⅛-inch thickness. Combine flour, salt, and pepper in a shallow dish; dredge cutlets and shake off excess.
- In a large skillet, heat 2 tablespoon butter and olive oil over medium heat. Sear veal 1 min per side until juices run clear. Remove and keep warm.
- Add mushrooms to skillet; cook and stir until tender, 2–3 min. Spoon over veal.
- Stir chicken broth into skillet, scraping up browned bits. Add parsley and remaining butter. Cook and stir until slightly thickened, 1–2 min.
- Pour sauce over veal and mushrooms. Serve hot with your favorite side.
Notes
For extra richness, add a splash of white wine with the broth. Try this recipe with thin chicken or pork for a fun twist. Store leftovers in the fridge up to four days; reheat gently.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 1g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 115mg
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