The Best Veal Scallopini Recipe – Tender veal cutlets are pan-fried and served with a delicious mushroom wine sauce for an impressive yet rustic and comforting dish.

Close view plate of spaghetti with veal scallopini and mushroom wine sauce.

What is Veal Scallopini?

Some people think of breaded veal cutlets served with spaghetti, others envision veal piccata with mashed potatoes. In truth, veal scallopini is essentially just the recipe for breaded pan-fried veal cutlets. Anything you serve the veal cutlets on, or you serve over the veal cutlets, is up for interpretation.

Today I’m sharing a recipe for a classic combination of Veal Scallopini with Mushroom Sauce. Although I like veal with piccata sauce as well, I honestly love classic chicken piccata. Yet veal stands up fabulously against the earthy essence of mushroom wine sauce.

You can serve your scallopini with mushroom sauce over pasta, over mashed potatoes, or as a lower-carb dish with roasted greens on the side. Ready in only 40 minutes, it makes a marvelously elegant holiday meal that will give everyone at the table warm cozy feels!

Top down view, skillet with pasta and mushroom sauce, two plates with servings from the veal scallopini recipe.

Ingredients Checklist

  • Veal cutlets – pounded thin
  • All-purpose flour – can be your preferred gluten-free flour
  • Olive oil – or other high-heat oil, like canola, safflower, or vegetable oil
  • Shallots – or sweet onion, sliced thin
  • Garlic – minced
  • Button mushrooms – sliced thin
  • Chicken broth – or bullion
  • White wine – a dry pinot is best
  • Dried thyme – brings together the savory and earthy flavors
  • Fresh parsley – for the sauce and to garnish the veal scallopini
  • Salt and pepper – a pinch to finish
Four raw cutlets with plastic wrap and meat mallet.

Easy Recipe Steps

Lay the veal cutlets out on a cutting board and cover them with plastic wrap. Use a meat mallet to pound the cutlets into a 1/8 inch even layer. Salt and pepper the veal cutlets liberally on both sides.

Set out a shallow dish or a baking pan and add ½ cup of flour to the pan.

Raw cutlet in pan of flour.

One at a time, dredge the veal cutlets in the flour and set aside.

Hand dredging veal cutlet in flour.

Set a large 14-inch cast-iron skillet (or large frying pan) on the stovetop. Add the butter and olive oil to the skillet and set the burner on medium heat.

Once the butter has melted, carefully lay four veal cutlets in the hot skillet. Pan-fry the cutlets for approximately 1-2 minutes per side, until they are golden brown.

Two large flour cutlets frying in a cast iron skillet.

Remove the veal cutlets and place them on a paper towel lined baking sheet. Repeat with a second batch.

Once all the cutlets are cooked, cover them with foil to keep warm, or place them in a low-temperature oven to keep warm and crispy, around 200°F.

A dozen pan fried veal cutlets on paper towels.

Add the sliced shallots and garlic to the remaining pan juices and browned bits in the skillet. Sauté for 2 to 3 minutes to soften, then add in the sliced mushrooms and additional 2 tablespoons of flour. Stir the mushrooms and sauté, so that the mushrooms cook down and a roux is created, about 8 to 10 minutes.

Get the Complete (Printable) Veal Scallopini with Mushroom Sauce Recipe Below. Enjoy!

Cast iron pan with mushroom sauce.

Add the chicken broth, white wine, and dried thyme. Simmer the sauce for 5 to 10 minutes until the sauce thickens. Taste, then salt and pepper as needed.

Lastly, stir in the chopped parsley.

Hand with spoon showing mushroom wine sauce to camera.

Place 1 to 2 cutlets over your preferred starchy and/or carby side dish.

Fried cutlet on a plate of spaghetti.

Then top with a hearty amount of mushroom sauce. Sprinkle fresh parsley on top of the veal scallopini.

Spaghetti and veal cutlet topped with mushroom sauce and fresh parsley.

Serving Suggestions

Serve veal scallopini with mushroom sauce over classic sides like spaghetti noodles or creamy mashed potatoes. Or to lighten up this deliciously hearty dish you can pair it with low carb mashed cauliflower or zucchini noodles (AKA zoodles).

Make it a full Italian meal by serving it with a fresh green salad and hunks of warm, crusty bread… The sauce is divine to sop up!

Top down view two plates of veal scallopini.

Frequently Asked Questions

What is the difference between veal scallopini and veal piccata?

Scallopini is simply the breaded and fried cutlet. Piccata is a specific type of sauce that can be served over the scallopini.

What white wine is best?

A dry white wine is best for this scallopini mushroom sauce. I suggest a Pinot Grigio or Sauvignon Blanc.

How do you cook veal so it’s tender?

Pounding the veal thin and pan frying helps the meat to cook evenly and quickly. This makes the meat tender without it drying out or becoming tough.

How long do leftovers last?

This dish is best served fresh, but the cutlets do reheat well in an air fryer. Once room temperature, transfer the cutlets and mushroom sauce to separate containers. Keep in the fridge for up to 2 days.

What else should I serve with veal cutlets?

This rustic dish would be fantastic with a side of roasted broccoli or green beans!

Close view final shot of veal scallopini recipe. There is a plate with pasta and  mushroom wine sauce, with fresh parsley.

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Veal Scallopini with Mushroom Sauce Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Tender veal cutlets are pan fried and served with a delicious mushroom wine sauce for an impressive yet rustic and comforting dish.
Servings: 8 pieces

Ingredients

Instructions

  • Lay the veal cutlets out on a cutting board and cover with plastic wrap. Use a meat mallet to pound the cutlets into a 1/8 inch even layer. Salt and pepper the veal cutlets liberally on both sides.
  • Set out a shallow dish or a baking pan and add ½ cup of flour to the pan. One at a time, dredge the veal cutlets in the flour and set aside.
  • Set a large 14 inch cast-iron skillet on the stovetop. Add the butter and olive oil to the skillet and set the burner on medium heat.
  • Once the butter has melted, carefully lay four veal cutlets in the hot skillet. Pan fry the cutlets for approximately 1-2 minutes per side, until they are golden brown. Remove the veal cutlets and place them on a paper towel lined baking sheet. Repeat with a second batch. Once all the cutlets are cooked, cover them with foil to keep warm, or place them in a low-temperature oven to keep warm and crispy, around 200°F.
  • Add the sliced shallots and garlic to the remaining fat in the skillet. Sauté for 2 to 3 minutes to soften, then add in the sliced mushrooms and additional 2 tablespoons of flour. Stir the mushrooms and sauté, so that the mushrooms cook down and a roux is created, about 8 to 10 minutes.
  • Add the chicken broth, white wine, and dried thyme. Simmer the sauce for 5 to 10 minutes until the sauce thickens. Taste, then salt and pepper as needed. Stir in the chopped parsley and serve.
  • To serve, place 1 to 2 veal cutlets over fresh cooked pasta or mashed potatoes. Then top with a hearty amount of mushroom sauce. Sprinkle fresh parsley on top.

Notes

Veal Scallopini is best served fresh, but the cutlets do reheat well in an air fryer. Once room temperature, transfer the cutlets and mushroom sauce to separate containers. Keep in the fridge for up to 2 days.

Nutrition

Serving: 1pc, Calories: 348kcal, Carbohydrates: 16g, Protein: 29g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 104mg, Sodium: 237mg, Potassium: 923mg, Fiber: 2g, Sugar: 5g, Vitamin A: 266IU, Vitamin C: 6mg, Calcium: 33mg, Iron: 3mg
Course: Holiday, Main, Main Course
Cuisine: Italian
Author: Sommer Collier
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