Veal Scallopini
Submitted by SirVae
Veal scallopini with onions, green peppers, and mushrooms in a lemony, garlic-mustard sauce. Microwave-finished Italian-American classic ready quickly.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minVeal scallopini is the Italian-American restaurant standby that proves a quick pan-and-finish can deliver dinner-party quality on a Tuesday. Thinly pounded veal gets seared, then the mushrooms, green peppers, and onions go in to soften in the same skillet, building layers of flavor in one pan.
The marinade-meets-pan-sauce here is unusual: oil, lemon juice, garlic, mustard, a whisper of nutmeg, and a touch of sugar. That nutmeg might sound odd but it’s classic continental, the same warming note that gives carbonara and bechamel their depth. Don’t skip it.
Veal cooks fast and dries faster. Quarter-inch slices need only a quick sear per side. Most of the actual cooking happens later in the covered finish, where the meat gently steams in the sauce and stays tender. Skip the searing and you lose the fond; over-sear and you lose the texture.
Serve over buttered egg noodles or with crusty bread to mop up the sauce.
Kitchen Tips
- Pound the veal between sheets of plastic wrap with a meat mallet or the bottom of a heavy skillet. Even thickness means even cooking.
- Pat the meat dry before flouring. Damp veal won’t get a proper crust.
- For a stovetop finish instead of microwave, simmer covered on low for 15 minutes. Same result, slightly more depth.
- Slice the mushrooms thin so they cook through in the final two-minute add.
Variations
- Add a splash of dry white wine or Marsala with the broth for a richer pan sauce.
- Use chicken cutlets in place of veal for a more budget-friendly weeknight version.
- Stir in a tablespoon of capers at the end for a piccata-style brightness.
Ingredients
Directions
Cut veal into serving pieces.
Combine salt, paprika, oil, lemon juice, garlic, mustard, nut- meg and sugar in a shallow bowl.
Stir to combine.
Dip each piece of veal into sauce and then coat well with flour.
Reserve any remaining sauce.
Brown veal in a small amount of oil in a 10-inch, heat-resistant, non-metallic skillet, on top of a conventional surface unit.
Drain excess fat.
Add onion and green pepper to veal.
Combine chicken bouillon with remaining sauce and pour over veal, pepper and onions.
Heat, covered, in Microwave Oven 12 minutes.
Add mushrooms to veal mixture.
Stir and spoon sauce over veal.
Heat, covered, in Microwave Oven an additional 2 minutes.
Comments
OMG, I can’t believe I found this recipe online! This was my FAVORITE dish growing up. My mother would make this for my birthday, etc., because it was my favorite. She had the recipe in an old, small black covered cookbook. Fortunately, I wrote it down for myself, because I have NEVER seen scallopine made this way since. Hooray!
Me again. The ONLY difference between this and my mother’s recipe is: she would slice up about 6 pimento olives at the end and mix them into the dish, then add a good heaping serving spoonful of sherry to the sauce. The sherry is what pushes it over the top!