Veal Scaophine I

Prep Time 15 mins

Cook Time 20 mins

Rest Time 35 mins

Total Time 1 hr 10 mins

Cooking Method: Sauteing

Cuisine: Italian

Courses: Dinner

Difficulty: Beginner

Calories: 430

Description

Veal Scallopine I is a classic Italian-inspired entrée featuring tender, thinly sliced veal cutlets that are lightly coated in flour and sautéed in rich butter until golden brown. The veal is finished with a flavorful sauce made from sherry, fresh parsley, and sliced mushrooms, creating a savory combination that is both elegant and comforting. This quick-cooking dish highlights the delicate texture of veal while allowing the buttery mushroom sauce to enhance its natural flavor without overpowering it. The sherry adds subtle sweetness and depth, while the parsley provides a fresh herbal finish that balances the richness of the butter. Ready in just 35 minutes, Veal Scallopine I is an excellent choice for both weeknight dinners and special occasions. It pairs beautifully with buttered noodles, mashed potatoes, rice pilaf, roasted vegetables, or crusty Italian bread, making it a versatile meal that brings traditional Italian flavors to the table. With its tender meat, silky butter sauce, earthy mushrooms, and aromatic parsley, Veal Scallopine I is a timeless recipe that delivers restaurant-quality flavor using simple, classic ingredients.

Ingredients

Ingredients Information for Veal Scallophine I

1 pound veal cutlets, sliced thin
Flour, for dredging
6 tablespoons butter
Salt and black pepper, to taste
1/4 cup sherry
2 tablespoons fresh parsley, chopped
1/2 can sliced mushrooms, drained

Instructions

Instructions Information for Veal Scaophine I

1
Step 1 – Prepare the VealPlace the veal cutlets between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound each cutlet until about ¼ inch thick.
2
Step 2 – Coat the VealSeason the veal lightly with salt and pepper. Dredge each cutlet in flour, shaking off any excess.
3
Step 3 – Brown the VealMelt the butter in a large skillet over medium-high heat. Add the veal cutlets and sauté for 3–4 minutes per side, or until lightly browned and cooked through.
4
Step 4 – Add the SherryPour the sherry into the skillet. Stir gently to loosen any browned bits from the bottom of the pan.
5
Step 5 – Add the VegetablesStir in the chopped parsley and sliced mushrooms.
6
Step 6 – SimmerReduce the heat to low and simmer for 10 minutes, allowing the flavors to blend and the sauce to slightly reduce.
7
Step 7 – ServeServe the veal hot with the mushroom-sherry sauce spooned over the top. Pair with mashed potatoes, buttered noodles, rice, or roasted vegetables.

Nutrition Facts

Amount Per Serving
Calories 430kcal

% Daily Value *
Total Fat 29g45%
Saturated Fat 16g80%
Cholesterol 145mg49%
Sodium 300mg13%
Total Carbohydrate 8g3%
Dietary Fiber 1g4%
Sugars 1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Veal Scaophine