Description
This veal scallopini with creamy mushroom sauce is weeknight easy but fancy enough to impress. Tender veal cutlets seared golden, smothered in a rich, dreamy sauce packed with mushrooms, garlic, wine, and a touch of Dijon. It’s cozy, comforting, and absolutely crave-worthy.
Ingredients
Scale
- 1 pound veal cutlets (about 1/4-inch thick)
- Salt and freshly ground black pepper
- 1/3 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 8 ounces mushrooms, sliced (cremini, white, or your favorite)
- 2 garlic cloves, minced
- 1/2 cup dry white wine (or extra broth + a squeeze of lemon)
- 1/2 cup chicken or beef broth
- 3/4 cup heavy cream (or half-and-half)
- 1 teaspoon Dijon mustard (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Pat cutlets dry. Season with salt and pepper. Dredge lightly in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Sear veal in batches, 1 minute per side, just until golden. Transfer to a plate.
- In the same pan, add remaining butter. Sauté mushrooms until browned and all liquid evaporates, about 5–6 minutes. Stir in garlic and cook for 1 more minute.
- Pour in wine, scraping up browned bits. Let it simmer for 2–3 minutes.
- Add broth and heavy cream (plus mustard if using). Stir and let it bubble gently until slightly thickened, about 5 minutes.
- Return veal and any juices to pan. Spoon sauce over the top, simmer just until heated through. Sprinkle with parsley and serve right away.
Notes
Don’t overcook the veal—keep it tender! Swap in chicken, pork, or turkey if needed. Serve with mashed potatoes, noodles, or crusty bread to soak up all that amazing sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 560mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg