Veal Scallopini with Mushrooms

This recipe is easy to execute even in the busiest of kitchens!veal scallopini
Tender, rich and flavourful, it will satisfy all your guests!
  • 4 veal scallopini
  • 4 Tbsp olive oil, divided
  • 2 Tbsp butter
  • 3 Tbsp all purpose flour
  • Salt and pepper to taste
  • 1 med portobello mushroom, sliced
  • 6oz Chanterelle mushrooms, sliced
  • 1 1/2 cups chicken broth
  • 1 1/2 tsps fresh rosemary, chopped
  • 1/2 cup red wine
  • 1 - Heat 3 tablespoons olive oil with butter in a skillet over medium-high heat.
  • 2 - Season the veal with salt and pepper and dredge with flour. Sear scallopini until browned, 1 to 2 minutes per side or until juices run clear.
  • 3 - Remove veal from skillet and add mushrooms to the skillet.  Sauté for one minute or until mushrooms are soft and fragrant.
  • 4 - Add chicken broth and rosemary; cover, and simmer 10 minutes.
  • 5 - Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half.
  • 6 - Return veal to the mushroom sauce for the final 2 minutes.
  • 7 - Drizzle with remaining olive oil. Serve over pasta or with rice or potato and vegetable on the side.
With this recipe you can substitute veal scallopini for:  veal cutlet or chops, chicken scallopini, pork chops or pork cutlet!
Makes 4 servings.
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