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
Scale
- 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 1/8-inch thickness. Combine flour, salt, and pepper in a shallow dish; dredge cutlets and shake off excess.
- In a large skillet, heat 2 tbsp 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