Veal Scallopini Photo
Veal Scallopini

YIELD Makes 4 servings


4 veal cutlets, cut 3/8 inch thick (about 4 ounces each)
1/4 cup (1/2 stick) butter or margarine
1/2 pound fresh mushrooms, thinly sliced
2 tablespoons olive oil
1 small onion, finely chopped
1/4 cup dry sherry
2 teaspoons all-purpose flour
1/2 cup beef broth
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons whipping cream
Hot cooked pasta
Fresh bay leaf and marjoram sprigs for garnish (optional)


  1. Pound veal with meat mallet to 1/4-inch thickness; pat dry with paper towels. Set aside.
  2. Heat butter in large skillet over medium heat until melted and bubbly. Cook and stir mushrooms in butter 3 to 4 minutes or until lightly browned. Remove mushrooms with slotted spoon; set aside.
  3. Add oil to butter in skillet; heat over medium heat. Add veal; cook 2 to 3 minutes per side or until light brown. Remove veal; reserve.
  4. Add onion to same skillet; cook and stir 2 to 3 minutes or until soft. Stir in sherry; boil over medium-high heat 15 seconds. Stir in flour; cook and stir 30 seconds. Stir in broth; bring to a boil over medium heat, stirring constantly. Stir in reserved mushrooms, salt and pepper. Add veal to sauce mixture; reduce heat to low. Cover; simmer 8 minutes or until veal is tender. Remove from heat.
  5. Remove veal to serving plates. Stir cream into sauce mixture; mix well. Cook over low heat until heated through. Serve over pasta and veal.
This recipe appears in: Italian

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