Decadent Veal Scallopini with Creamy White Wine Mushroom Sauce: An Elegant & Easy Recipe
Prepare to impress with this exquisite Veal Scallopini recipe, featuring tender, thinly sliced veal enveloped in a luxurious, creamy white wine and mushroom sauce. This dish brings sophisticated flavors and a rich, restaurant-quality experience right to your home kitchen, yet it’s surprisingly simple and quick to prepare.
Why This Veal Scallopini Recipe Is a Must-Try
Veal Scallopini is a classic Italian-American dish beloved for its delicate texture and profound flavors. This recipe truly shines because it delivers an elegant meal with minimal fuss, making it perfect for both weeknight dinners and special occasions. The secret lies in the quick cooking method of the veal cutlets and the harmonious blend of ingredients in the sauce.
Unlike many elaborate dishes, veal scallopini is a rapid concoction. Thinly sliced veal cutlets are lightly dredged in a seasoned flour mixture and seared until beautifully golden brown. This quick sear locks in moisture and tenderness. The magic then happens as a rich, creamy sauce is built directly in the same pan, incorporating bright lemon juice, aromatic white wine, and decadent heavy cream, along with savory mushrooms. The pan drippings from the veal contribute immensely to the depth of flavor, creating a harmonious and cohesive dish.
Much like its cousin, veal piccata, this scallopini recipe proves that a meal of restaurant caliber doesn’t require hours of effort. The preparation is straightforward, and the result is a tender, flavorful veal dish coated in a sauce so rich and creamy, it tastes like it came from a five-star kitchen. It’s a testament to simple ingredients coming together to create something truly extraordinary, offering a delightful balance of tanginess from the lemon, depth from the wine, and a luxurious mouthfeel from the cream.
Key Ingredients for Perfect Veal Scallopini
Before diving into the cooking process, ensure you have all your ingredients ready. A full list of precise measurements, ingredients, and detailed instructions can be found in the printable recipe card located at the conclusion of this article.
Ingredient Spotlight & Expert Substitution Tips
Understanding each ingredient’s role and knowing possible substitutions can elevate your cooking and ensure success even when you’re missing something from the pantry.
VEAL – The star of our dish, veal cutlets are prized for their tenderness and mild flavor. They are typically cut very thin, which means they cook incredibly quickly. To achieve that perfect, melt-in-your-mouth texture, it’s crucial to sear them for only about 1 minute per side. Overcooking will render the veal tough and chewy, detracting from the overall experience. Keep a close eye on the clock during this stage! If veal isn’t readily available or you prefer an alternative, this recipe can easily be adapted for thinly sliced chicken breasts (often called chicken cutlets) or pork tenderloin medallions. Just remember to adjust cooking times as chicken or pork may require slightly longer to cook through.
MUSHROOMS – Mushrooms add an earthy depth and wonderful texture to the creamy sauce. The quantity is entirely up to your personal preference. We’ve used 2 cups for a generous mushroom presence, but feel free to add more or less. You can even omit them if you’re not a fan. Cremini (baby bella) mushrooms are a popular choice for their robust flavor, but white button mushrooms also work beautifully. For a gourmet touch, consider using sliced shiitake mushrooms.
DRY WHITE WINE – The dry white wine is a foundational element of this sauce, contributing a complex, rich depth and a subtle acidity that balances the creaminess. While it adds unparalleled flavor, if you prefer not to use alcohol, you can substitute it with an equal amount of good quality chicken broth. However, for the most authentic and flavorful output, we highly recommend sticking to the wine. Excellent dry white wine options include Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. Always choose a wine you would enjoy drinking, as “cooking wines” often contain added sodium and preservatives that can impart an undesirable flavor to your dish.
HEAVY CREAM – Heavy whipping cream is essential for creating the luscious, velvety texture of the sauce. Do not substitute with lighter creams or milk, as they may curdle or not provide the desired richness and thickness. The high fat content in heavy cream ensures a stable and decadent sauce.
LEMON JUICE – Freshly squeezed lemon juice brightens the entire dish, cutting through the richness of the cream and wine. It adds a necessary tang that awakens the palate. Always opt for fresh lemon juice over bottled for the best flavor.
GARLIC – Minced garlic provides an aromatic base for the sauce. Fresh garlic is always preferred for its vibrant flavor. For a more subtle garlic flavor, you can use garlic powder in a pinch, but fresh is best.
CORNSTARCH SLURRY – A simple mixture of cornstarch and cold water, this slurry is what thickens our sauce to the perfect consistency. It’s added at the end to ensure the sauce becomes wonderfully rich without being overly heavy. Make sure the water is cold to prevent lumps.
ROSEMARY – Fresh rosemary leaves infuse the sauce with a fragrant, piney aroma that beautifully complements the veal and mushrooms. If fresh rosemary isn’t available, dried rosemary can be used, but use sparingly as its flavor is more concentrated. Thyme or parsley can also be lovely alternatives.
Step-by-Step Guide: Crafting Your Veal Scallopini
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this delicious recipe. For a convenient printable version, complete with all measurements and instructions, please Jump to Recipe at the bottom of this post.
- Prepare the Veal Dredging Mixture: In a breading tray or a shallow dish, thoroughly whisk together the all-purpose flour, garlic salt, and black pepper. This mixture will give the veal a light, crispy coating and help the sauce adhere later.
- Dredge the Veal: Take each veal cutlet and gently press it into the flour mixture, ensuring both sides are evenly coated. Lightly shake off any excess flour. This thin coating is key for a tender crust.
- Sear the Veal: Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the dredged veal cutlets to the hot skillet in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook each cutlet for exactly 1 minute per side until golden brown. Overcooking will make the veal tough, so stick to the time! Once seared, remove the cutlets from the pan and keep them warm on a plate, loosely tented with foil.
- Sauté Aromatics: To the same pan, which should have flavorful brown bits (fond) from the veal, add the minced garlic and butter. Stir constantly over medium heat until the butter is completely melted and the garlic becomes fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic.
- Build the Sauce Base: Pour in the lemon juice, dry white wine, chicken base (such as Better Than Bouillon for concentrated flavor), and heavy whipping cream. Whisk these ingredients together, scraping up any browned bits from the bottom of the pan – these bits are packed with flavor!
- Thicken the Sauce: In a small separate bowl, whisk together the cornstarch and cold water until a smooth slurry forms. Add this slurry to the simmering sauce in the skillet. Continue to whisk everything together gently.
- Add Mushrooms and Simmer: Stir in the sliced mushrooms and fresh rosemary leaves. Continue to stir and cook the sauce, allowing it to gently simmer. The sauce will gradually thicken, and the mushrooms will become tender, usually within 5-7 minutes.
- Combine and Serve: 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 everything to heat through for another minute or two, ensuring the veal is warm and bathed in the rich sauce. Serve immediately.
Frequently Asked Questions & Expert Tips
To keep your delicious leftovers fresh, allow the veal scallopini to cool completely. Then, transfer it to an air-tight container and store it in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth or cream if the sauce has thickened too much.
While both are Italian-American classics featuring thinly sliced veal, there’s a distinct difference in their sauces. Veal scallopini is a broad term for thinly sliced veal that’s floured, sautéed, and often served with a variety of sauces, as this recipe demonstrates with its creamy mushroom and white wine sauce. Veal piccata, on the other hand, refers to a specific variation of scallopini characterized by its tangy, bright sauce made with lemon juice, white wine, butter, and capers, which gives it that characteristic briny, citrus-forward flavor. Both are incredibly delicious and quick to prepare!
Absolutely! This recipe provides a fantastic base that can be used with other proteins. Thinly sliced chicken breasts (often labeled as chicken cutlets) or pork tenderloin medallions are excellent substitutes. When using an alternative protein, be sure to adjust your cooking times accordingly, as chicken and pork may require slightly more time to cook through compared to delicate veal. Always check for doneness before serving.
Yes, you can easily adapt this recipe to be gluten-free. Simply substitute the all-purpose flour for a gluten-free all-purpose flour blend (ensure it contains xanthan gum or a similar binder) when dredging the veal. Also, ensure your chicken base is gluten-free. The rest of the ingredients are naturally gluten-free.
If your sauce is too thin, you can create another small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and slowly whisk it into the simmering sauce, letting it cook for another minute to thicken. Repeat if necessary. If the sauce becomes too thick, simply whisk in a splash of warm chicken broth, milk, or a bit more white wine until it reaches your desired consistency.
Serving Suggestions for Veal Scallopini
This versatile Veal Scallopini pairs beautifully with a variety of side dishes, allowing you to customize your meal based on your preferences or what you have on hand. For a classic and comforting experience, serve your veal scallopini over a bed of fluffy white rice, al dente pasta (such as fettuccine, linguine, or angel hair), creamy polenta, or rich mashed potatoes. Each of these options provides a perfect base to soak up every drop of that incredible creamy mushroom sauce.
To round out your meal, consider adding a vibrant roasted vegetable on the side. Asparagus, green beans, broccoli florets, or a medley of seasonal vegetables would add a fresh crunch and nutritional balance. A simple green salad with a light vinaigrette is also an excellent choice. Don’t forget some warm, crusty bread to sop up any leftover sauce – it’s too good to waste!
Explore More Delicious Veal Recipes
If you’ve enjoyed this Veal Scallopini, you’ll be delighted to discover other fantastic ways to prepare veal. Here are some more of our favorite veal recipes that are equally flavorful and satisfying:
- Veal Chops: A hearty and impressive dish perfect for special occasions.
- Veal Marsala: Another Italian classic featuring tender veal in a rich mushroom and Marsala wine sauce.
- Veal Piccata: For those who love a brighter, caper-infused lemon sauce.
- Veal Osso Bucco: A slow-cooked, incredibly tender veal shank dish that’s rich and comforting.
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Veal Scallopini with Creamy Mushroom Sauce
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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Course:
Dinner
Cuisine:
American, Italian
3
servings
40 minutes
641
Amanda Davis
Ingredients
-
3
veal cutlets
about 0.5 pound, thinly sliced -
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
- The amount of mushrooms that you use is completely up to you. We used 2 cups but you can use as little or as much as you want (or omit them entirely). Different mushroom varieties like cremini or shiitake can add varying depths of flavor.
- Pinot Grigio or Sauvignon Blanc are both excellent choices for dry white wine in this recipe. Using a quality drinking wine will always provide a superior flavor profile compared to designated “cooking wine.” However, if cooking wine is all you have on hand, it will still work.
- Ensure your veal cutlets are very thin for quick and even cooking. If they are thicker, you might need to gently pound them between two sheets of plastic wrap until they are about ¼ inch thick.
- Having all your ingredients prepped and measured (mise en place) before you start cooking will make the process much smoother and faster.
Instructions
-
In a breading tray or shallow dish, whisk together the all-purpose flour, garlic salt, and black pepper until well combined.1/4 cup all purpose flour,
2 teaspoons garlic salt,
1/2 teaspoon black pepper -
Gently press each veal cutlet into the prepared flour mixture, ensuring both sides are fully coated. Lightly tap off any excess flour.3 veal cutlets
-
Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer. Carefully add the floured veal cutlets to the hot skillet (in batches if needed to avoid overcrowding). Cook for 1 minute per side until golden brown. Remove the cooked veal to a plate and keep warm (e.g., loosely tented with foil).2 Tablespoons olive oil
-
To the same skillet with the browned bits, add the minced garlic and butter. Stir constantly for about 30-60 seconds, until the butter is completely melted and the garlic is fragrant.1 Tablespoon minced garlic,
2 Tablespoons butter -
Pour in the lemon juice, dry white wine, chicken base, and heavy whipping cream. Whisk gently to combine all ingredients and scrape up any flavorful fond from the bottom of the pan.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 the cornstarch and cold water until smooth to create a slurry. Add this slurry to the simmering sauce in the skillet and whisk everything together thoroughly to prevent lumps.1 Tablespoon cornstarch,
2 Tablespoons water -
Add the sliced mushrooms and fresh rosemary leaves to the sauce. Stir to combine and coat all the mushrooms evenly. Allow the sauce to gently simmer for 5-7 minutes, until it has thickened to your desired consistency and the mushrooms are tender.2 cups sliced mushrooms,
1 sprig fresh rosemary -
Return the seared veal cutlets to the skillet, nestling them into the creamy mushroom sauce. Spoon sauce over the veal and heat through for another 1-2 minutes until everything is warmed. Serve immediately and enjoy!
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
- Serve your veal scallopini over rice, pasta, polenta, or mashed potatoes for a complete and satisfying meal.
- Always use fresh lemon juice for the best, brightest flavor in your sauce. Bottled lemon juice can taste artificial.
- Don’t overcrowd the pan when searing the veal. Cook in batches if necessary to ensure a proper sear and even browning, rather than steaming the meat.
Nutrition
Serving:
1
serving
|
Calories:
641
cal
|
Carbohydrates:
17
g
|
Protein:
41
g
|
Fat:
44
g
|
Saturated Fat:
22
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
0.3
g
|
Cholesterol:
220
mg
|
Sodium:
2137
mg
|
Potassium:
943
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
1112
IU
|
Vitamin C:
6
mg
|
Calcium:
67
mg
|
Iron:
2
mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.