Veal Scallopini with Mushrooms Recipe

This elegant Veal Scallopini with Mushrooms is a restaurant-quality dish you can easily prepare at home in just 25 minutes. Tender veal cutlets are perfectly seared and topped with a rich, savory Marsala mushroom sauce that will make your taste buds dance. The combination of buttery veal, earthy mushrooms, and slightly sweet Marsala creates a harmonious blend of flavors that’s impressive enough for special occasions but simple enough for a weeknight dinner.

Ingredients You’ll Need

• Veal Cutlets: The star of this dish, providing a tender, delicate protein that cooks quickly. Look for thin cuts that are pale pink and have a fine grain.
• Flour: Creates a light coating that helps the veal brown beautifully and thickens the sauce slightly. The dusting also protects the delicate meat from drying out.
• Salt and Pepper: The foundation of good flavor. Don’t skimp here – seasoning properly makes all the difference.
• Butter: Adds richness and a beautiful golden color to both the veal and the sauce. The milk solids in butter create that irresistible nutty flavor when they brown.
• Oil: Has a higher smoke point than butter alone, allowing you to sear at higher temperatures without burning. The combination with butter gives you the best of both worlds.
• Marsala Wine: The heart of the sauce, providing depth, slight sweetness, and complexity. Its caramelized flavors complement the mushrooms perfectly.
• Mushrooms: Contribute earthy, umami flavors that make the sauce irresistible. Their texture also adds wonderful contrast to the tender veal.
• Capers: These little powerhouses add bursts of briny, tangy flavor that cut through the richness of the dish.
• Fresh Parsley: Brightens the whole dish with fresh, herbaceous notes and adds a pop of color.
• Arugula: The peppery bite provides a perfect counterpoint to the rich, savory flavors of the dish.

Variations

Protein Alternatives

If veal isn’t available or not your preference, try this recipe with chicken cutlets or pork tenderloin sliced thin. The cooking technique remains the same, though chicken may need an extra minute per side.

Wine Substitutions

No Marsala? Substitute with dry sherry or a combination of white wine with a splash of brandy. For an alcohol-free version, use chicken stock with a teaspoon of balsamic vinegar.

Mushroom Varieties

Experiment with different mushrooms for unique flavor profiles. Shiitake will add more umami, while chanterelles bring a delicate, fruity note. A mix of wild mushrooms creates complexity.

Herb Variations

Swap parsley for fresh thyme or sage—both complement the mushrooms beautifully. A little fresh tarragon adds a subtle anise flavor that works wonderfully with the Marsala.

How to Make Veal Scallopini with Mushrooms

Step 1: Prep the Veal Cutlets

Preheat your oven to 200°F and place a wire rack over a baking sheet. In a shallow dish, whisk together the flour, salt, and pepper. Take each veal cutlet and dredge it in the seasoned flour, making sure to coat both sides evenly, then gently shake off any excess. This thin coating will help create a beautiful golden crust.

Step 2: Pan Fry the Veal

Heat butter and oil in a large skillet over medium-high heat until the butter stops bubbling. This indicates the water has evaporated and you’re ready to cook. Add the cutlets one at a time, being careful not to overcrowd the pan (which would cause steaming instead of searing). Cook for about 2 minutes per side until golden brown. Transfer each cutlet to the wire rack and place in the preheated oven to keep warm while you finish cooking the remaining veal.

Step 3: Make the Marsala Sauce

In the same pan used for the veal (don’t clean it!), pour in the Marsala wine. As it sizzles, use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. Add the sliced mushrooms and let them cook, absorbing the wine and releasing their own juices, until they begin to turn golden brown. Remove from heat, then stir in the butter and capers until the butter melts completely, creating a silky, rich sauce.

Step 4: Serve

Arrange the warm veal cutlets over a bed of fresh arugula. Spoon the Marsala mushroom sauce generously over the cutlets. Finish with a sprinkle of freshly minced parsley and an extra touch of salt and pepper if desired.

How to Serve

Classic Pairings

Serve this scallopini with buttered egg noodles or a side of creamy polenta to soak up the delicious sauce. A simple risotto makes this a truly spectacular meal.

Vegetable Sides

Besides the peppery arugula bed, consider roasted asparagus, steamed green beans, or sautéed spinach to complement the rich flavors.

Wine Pairing

A medium-bodied Italian red like Chianti or Barbera pairs wonderfully with this dish. For white wine lovers, a dry Pinot Grigio or unoaked Chardonnay works beautifully.

Make Ahead and Storage

Storing Leftovers

Store the veal and sauce separately in airtight containers in the refrigerator for up to 2 days. Keep the arugula fresh and separate until serving time.

Freezing

This dish doesn’t freeze well as the delicate texture of the veal can become tough when reheated from frozen, and the sauce may separate.

Reheating

Gently reheat the veal in a 300°F oven until just warm. Meanwhile, warm the sauce in a small saucepan over low heat. Avoid microwaving as it can toughen the meat. Serve over fresh arugula.

FAQs

Final Thoughts

This Veal Scallopini with Mushrooms recipe brings elegant Italian dining right to your table with surprisingly little effort. The combination of tender veal, earthy mushrooms, and the complex sweetness of Marsala creates a dish that feels truly special. Don’t be intimidated by the fancy name – once you try it, you’ll see how accessible this classic really is. It’s the perfect recipe to keep in your back pocket for those times when you want to impress without spending hours in the kitchen. Give it a try tonight, and watch as your dinner companions clean their plates!

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