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

Scallopini is the golden pan-fried cutlet itself. Piccata is a tangy lemon-caper sauce often served on top. This recipe stars a savory mushroom wine sauce for earthy comfort.

What’s the best wine for the mushroom sauce?

Go with a dry white wine like Pinot Grigio or Sauvignon Blanc—something crisp, not sweet.

How do I keep the veal tender and juicy?

Pound it thin, pan-fry quickly, and don’t overcook. A hot skillet is your friend!

How long do leftovers last?

Store cutlets and sauce in separate containers in the fridge for up to 2 days. Reheat gently for best results.

Veal Mushroom Scallopini Recipe

Name: Veal Mushroom Scallopini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 pounds veal cutlets, pounded thin; ½ cup all-purpose flour, plus 2 tablespoons for sauce; 4 tablespoons butter; 4 tablespoons olive oil; 1 cup shallots, thinly sliced (or sweet onion); 3–4 cloves garlic, minced; 2 pounds button mushrooms, sliced thin; 1 cup chicken broth; 1 cup dry white wine; 1 teaspoon dried thyme; 2 tablespoons fresh parsley, chopped; Salt and pepper, to taste

Description

Golden, pan-seared veal cutlets topped with a rich mushroom wine sauce—this veal mushroom scallopini is cozy, elegant, and ready in just 40 minutes.

Ingredients

Scale

2 pounds veal cutlets, pounded thin
½ cup all-purpose flour, plus 2 tablespoons for sauce
4 tablespoons butter
4 tablespoons olive oil
1 cup shallots, thinly sliced (or sweet onion)
3–4 cloves garlic, minced
2 pounds button mushrooms, sliced thin
1 cup chicken broth
1 cup dry white wine
1 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste

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Instructions

Place veal cutlets between plastic wrap and pound to 1/8-inch thickness. Season generously with salt and pepper.
Dredge each cutlet in ½ cup flour, shaking off excess.
In a large skillet, heat 2 tbsp butter and 2 tbsp olive oil over medium heat. Working in batches, pan-fry cutlets for 1–2 minutes per side, until golden. Remove to a paper towel-lined plate; keep warm.
Add shallots and garlic to skillet. Sauté 2–3 minutes. Add mushrooms and remaining 2 tbsp flour. Cook, stirring, until mushrooms are golden and the flour forms a roux, about 8–10 minutes.
Pour in chicken broth and white wine; add dried thyme. Simmer 5–10 minutes until the sauce thickens. Taste and adjust salt and pepper.
Stir in chopped parsley. To serve, place veal cutlets over your favorite side and ladle mushroom sauce on top. Garnish with extra parsley if you’re feeling fancy.

Notes

For even more flavor, add a splash of cream or squeeze of lemon to the sauce. Cutlets and sauce store best in separate containers in the fridge up to 2 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Skillet
Cuisine: Italian

Nutrition

Serving Size: 1 piece
Calories: 360
Sugar: 3g
Sodium: 520mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 32g
Cholesterol: 95mg