Classic Veal Scallopini with Creamy Mushroom White Wine Sauce
Experience the culinary delight of tender veal scallopini enveloped in a luscious, creamy white wine and mushroom sauce. This exquisite dish, renowned for its rich depth of flavor and elegant presentation, is surprisingly simple to prepare, bringing a restaurant-quality meal right to your home kitchen. Perfect for a sophisticated weeknight dinner or a special occasion, this recipe promises a delightful blend of savory veal, earthy mushrooms, and a velvety sauce that will impress even the most discerning palates.
Why You’ll Love This Easy Veal Scallopini Recipe
This veal scallopini recipe stands out as a true culinary gem, offering all the sophistication of a gourmet meal with remarkable ease. It’s a quick and flavorful dish featuring lightly floured veal cutlets, seared to a beautiful golden brown, then bathed in a rich, creamy sauce. The magic happens when lemon juice, dry white wine, and heavy cream come together, creating a harmonious blend that perfectly complements the delicate veal.
What makes this particular recipe truly special is its ability to deliver a restaurant-quality experience without requiring hours in the kitchen. Just like its delicious cousin, veal piccata, this scallopini minimizes the fuss while maximizing flavor. The thin veal cutlets cook incredibly fast, ensuring they remain tender and juicy, never tough. Meanwhile, the sauce, infused with the savory notes of garlic, the brightness of lemon, and the earthy depth of mushrooms, thickens beautifully to coat every piece of veal. It’s a dish that looks impressive, tastes incredible, and allows you to enjoy more time at the table with loved ones.
Key Ingredients for Veal Scallopini
To create this delightful Veal Scallopini, you’ll need a selection of fresh and flavorful ingredients. All precise measurements, quantities, and detailed instructions can be found in the printable recipe card at the very end of this post.
Ingredient Spotlight & Smart Substitutions
Understanding each ingredient’s role is key to mastering this dish. Here’s a closer look at what you’ll need and how you can adapt it to your pantry or preferences:
VEAL CUTLETS: Veal scallopini specifically refers to thinly sliced pieces of veal, often pounded even thinner, which is why they cook so incredibly fast. The delicate nature of veal means it can quickly become tough if overcooked. To keep your veal fork-tender and juicy, we sear each side for only about 1 minute. This brief cooking time prevents dryness while achieving a beautiful golden crust. Always keep a close eye on the clock when cooking veal!
MUSHROOMS: Mushrooms add a wonderful earthy, umami depth to the creamy sauce. The quantity is entirely flexible – we suggest 2 cups for a good mushroom-to-sauce ratio, but feel free to add more or less according to your taste. You can use common button mushrooms, cremini (baby bella) for a slightly deeper flavor, or even a mix of gourmet wild mushrooms for an elevated touch. If you’re not a fan of mushrooms, you can certainly omit them, though they truly enhance the sauce.
DRY WHITE WINE: This is a crucial ingredient for building the complex flavor profile of the sauce. The wine not only deglazes the pan, capturing all the delicious browned bits from the veal, but also adds a rich, acidic dimension that balances the creaminess. For the best flavor, opt for a dry white wine that you enjoy drinking, such as Pinot Grigio or Sauvignon Blanc. These wines have a crispness that brightens the sauce. While cooking wines are an option, they often contain added salt and preservatives that can detract from the overall taste. If substituting, a good quality chicken broth can be used, but note that the sauce will lack some of the wine’s characteristic depth.
HEAVY WHIPPING CREAM: The heavy cream is what gives this scallopini sauce its luxurious, velvety texture. It creates a rich, smooth finish that coats the veal beautifully. Do not substitute with half-and-half or milk, as they are too thin and won’t provide the desired richness or thickness without curdling. For a slightly lighter option, you could experiment with a touch less cream, but the full amount truly makes the sauce decadent.
LEMON JUICE: Fresh lemon juice is vital for balancing the richness of the cream and wine. It adds a bright, zesty counterpoint that prevents the sauce from feeling too heavy and highlights the flavors of the other ingredients. Always use fresh lemon juice for the best results, as bottled varieties can taste dull or artificial.
GARLIC AND BUTTER: These two ingredients form the aromatic foundation of our sauce. Minced garlic provides a pungent, savory base, while butter adds a silky richness and helps to brown the aromatics and deglaze the pan effectively. Don’t skimp on the butter; it’s essential for a truly decadent sauce.
CORNSTARCH & WATER SLURRY: This simple mixture is our secret weapon for achieving the perfect sauce consistency. Whisking cornstarch with a bit of cold water before adding it to the hot liquid prevents lumps and ensures a smooth, glossy sauce that thickens beautifully as it simmers.
BETTER THAN BOUILLON CHICKEN BASE: This concentrated chicken base adds an intense savory flavor, boosting the umami in the sauce. It’s a fantastic alternative to traditional chicken broth, providing a deeper, richer taste. If you don’t have it, a good quality chicken broth or stock can be used, but you might want to reduce it slightly to concentrate the flavor.
Mastering Veal Scallopini: Step-by-Step Guide
These step-by-step photos and instructions are here to help you visualize how to make this recipe with ease. For the complete, printable version of this recipe, including all measurements and detailed instructions, simply Jump to Recipe at the bottom of this page.
- In a breading tray (or a shallow dish), whisk together the all-purpose flour, garlic salt, and black pepper until well combined. This seasoned flour mixture will provide a light coating for the veal, helping it brown beautifully and create a base for the sauce.
- Gently press each veal cutlet into the flour mixture, ensuring both sides are evenly coated. Lightly shake off any excess flour. This thin coating is essential for achieving a golden crust without making the veal heavy or gummy.
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Carefully add the floured veal cutlets to the hot pan in a single layer, making sure not to overcrowd. Cook each cutlet for exactly 1 minute per side until golden brown. This quick sear is crucial to prevent the delicate veal from becoming tough. Remove the cooked cutlets from the skillet and set them aside on a plate, keeping them warm while you prepare the sauce.
- To the same skillet, with all the delicious browned bits remaining in the pan (these are essential for flavor!), add the minced garlic and butter. Stir constantly over medium heat until the butter melts and the garlic becomes fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic.
- Pour in the lemon juice, dry white wine, Better Than Bouillon Chicken Base, and heavy whipping cream into the skillet. Whisk gently to combine all the ingredients and scrape up any remaining brown bits from the bottom of the pan. This step deglazes the pan, incorporating all the rich flavors into your sauce base.
- In a small separate bowl, whisk together the cornstarch and water until a smooth slurry forms. Add this slurry to the simmering sauce in the skillet. Immediately whisk everything together vigorously to prevent lumps. The cornstarch will help thicken the sauce to a perfect, luscious consistency as it cooks.
- Add the sliced mushrooms and fresh rosemary leaves to the sauce. Stir to combine thoroughly, ensuring all the mushrooms are coated. Allow the sauce to gently simmer for 5-7 minutes, or until it has visibly thickened to your desired consistency and the mushrooms are tender and cooked through.
- Return the seared veal cutlets to the skillet, nestling them into the creamy mushroom sauce. Spoon the sauce over the veal to coat thoroughly. Allow the dish to heat through for another 1-2 minutes, just until the veal is warmed. Serve immediately and enjoy this exquisite homemade Veal Scallopini!
Frequently Asked Questions & Expert Tips for Perfect Veal Scallopini
Store any cooled leftovers in an airtight container and keep it refrigerated for up to 3-4 days. While the veal is best enjoyed fresh, it reheats well gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if the sauce has thickened too much.
In short, veal scallopini is a general term for thinly sliced veal that’s floured, sautéed, and served with a variety of sauces. This versatility is what makes scallopini so popular. Veal piccata, on the other hand, is a specific and distinct version of scallopini. It’s characterized by a tangy, bright sauce made with lemon juice, white wine, butter, and capers, which gives it that signature briny, citrus-forward flavor. While both feature tender veal, the sauce profile is what truly differentiates them.
Absolutely! This recipe is incredibly versatile and can be used as a delicious base for other proteins. You can easily substitute veal with thinly sliced chicken cutlets or pork cutlets. When making the swap, ensure you adjust the cooking times accordingly, as chicken and pork may require slightly more or less time than veal to cook through while remaining tender. Always check for an internal temperature of 165°F (74°C) for poultry and 145°F (63°C) for pork for safety.
The key to tender veal is twofold: thinness and quick cooking. First, ensure your veal cutlets are very thin, ideally pounded to about ¼ inch thick. Second, cook them very quickly, as instructed, for only 1 minute per side. Overcooking is the primary cause of tough veal. Remove them from the pan as soon as they are golden, and only return them to the sauce briefly to warm through just before serving.
A large, heavy-bottomed skillet is ideal. Cast iron or stainless steel pans work wonderfully because they retain heat evenly, ensuring a consistent sear on the veal and preventing the sauce from burning. They also allow for excellent fond (the browned bits that stick to the bottom of the pan) to develop, which is essential for a flavorful sauce when deglazing with wine.
Perfect Pairings & Serving Suggestions
This creamy Veal Scallopini is a complete meal in itself, but it truly shines when served alongside the right accompaniments that can soak up every last drop of that delicious sauce. Here are some of our favorite serving suggestions to elevate your dining experience:
- Pasta: A classic pairing! Serve your veal scallopini over a bed of al dente fettuccine, linguine, or even wide egg noodles. The pasta strands are perfect for carrying the rich sauce.
- Rice: For a gluten-free option or a different texture, consider serving it with fluffy white rice, brown rice, or a delicate risotto that complements the creamy sauce without overpowering it.
- Polenta: Creamy polenta is an absolutely divine match for veal scallopini. Its subtle corn flavor and smooth texture make it an excellent vehicle for the rich sauce.
- Mashed Potatoes: Fluffy mashed potatoes, whether classic garlic mashed or a root vegetable mash, provide a comforting base that perfectly absorbs the savory sauce.
- Roasted Vegetables: To add freshness and balance, pair the dish with a side of roasted asparagus, green beans almandine, glazed carrots, or tender broccolini. A simple side salad with a light vinaigrette also works well.
- Crusty Bread: Don’t forget a warm, crusty baguette or a slice of artisanal bread to sop up every last bit of that irresistible creamy mushroom sauce.
- Wine Pairing: Continue the theme of dry white wine! A glass of Pinot Grigio, Sauvignon Blanc, or a light, unoaked Chardonnay will beautifully complement the flavors of the dish.
More Delicious Veal Recipes to Explore
If you loved this veal scallopini, be sure to explore more of our favorite veal dishes. Each recipe offers a unique way to enjoy this tender and flavorful meat:
- Veal Chops
- Veal Marsala
- Veal Piccata
- Veal Osso Bucco
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Veal Scallopini
veal scallopini, seared to perfection, then enveloped in a delicate creamy white wine and
mushroom sauce. This impressive meal comes together quickly and easily!
IMPORTANT – There are often Frequently Asked Questions
within the blog post that you may find helpful. Simply scroll back up to read them!
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going dark
Dinner
American, Italian
3 servings
641
Amanda Davis
Ingredients
- 3
veal cutlets about
0.5 pound - ¼ cup all purpose flour
- 2 teaspoons garlic salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 2 Tablespoons butter
- 2 Tablespoons lemon juice
- ¼ cup dry white wine
- 1 Tablespoon Better Than Bouillon Chicken Base
- ¾ cup heavy whipping cream
- 1 Tablespoon cornstarch
- 2 Tablespoons water
- 2 cups sliced mushrooms
- 1 sprig fresh rosemary leaves
only
Things You’ll Need
-
Breading
trays -
Large
skillet
Before You Begin
For additional expert tips, detailed substitution suggestions, and answers to common questions, please refer to the “Ingredient Spotlight” and “Frequently Asked Questions” sections located earlier in this post.
Instructions
-
In a breading tray, whisk together flour, garlic
salt, and pepper.1/4 cup all purpose
flour, 2 teaspoons garlic
salt, 1/2 teaspoon black
pepper -
Gently press each cutlet into the flour mixture,
coating both sides.3 veal cutlets -
Heat olive oil in skillet over medium-high heat
until shimmering. Cook cutlets for 1 minute per side. Remove and keep
warm.2 Tablespoons olive
oil -
To the brown bits in the pan, add garlic and
butter, stirring until butter melts.1 Tablespoon minced
garlic, 2 Tablespoons
butter -
Add lemon juice, wine, chicken base, and heavy
whipping cream.2 Tablespoons lemon
juice, 1/4 cup dry white
wine, 1 Tablespoon Better Than
Bouillon Chicken Base, 3/4 cup heavy whipping
cream -
In a small bowl whisk together cornstarch and
water, then add to the skillet. Whisk everything together.1 Tablespoon
cornstarch, 2 Tablespoons
water -
Add sliced mushrooms and rosemary leaves. Stir to
combine and coat all mushroom. Allow sauce to simmer until thickened and
mushrooms are tender.2 cups sliced
mushrooms, 1 sprig fresh
rosemary -
Add cutlets back to the skillet and cover with
sauce. Heat through and serve.
Expert Tips & FAQs
For a comprehensive list of expert tips and frequently asked questions, please refer to the dedicated section earlier in this post. This includes advice on storage, common substitutions, and how to achieve the best results.
Nutrition
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