Want to make authentic veal scallopini just like at an Italian restaurant? It’s a dish we love to order every change we get, but if you want to save some bucks you’ve got to make this at home for the freshest flavors. We’ve broken it down into quick steps so you can skip the tough veal or a sauce that’s more ‘meh’ than ‘mama mia’ for a meal so good even your Italian nonna will approve.
To master this recipe, we pounded the veal, sautéed, and tweaked it so that you can take a mid-week trip to Italy without the airfare. Loaded with tender veal cutlets and a rich creamy mushroom sauce that’s so good you won’t believe how easy it is to make So grab a bottle of vino, turn up the tines, and lets whip up a classic with guaranteed success.
Table of Contents
- Save This Recipe ✉️
- Why you’ll love Scallopini Veal
- What is Veal Scallopini?
- Veal Cutlet Recipe ingredients
- How to Make Veal Scallopini
- Girl Carnivore Expert Recipe Tips
- Serving Veal Scallopini Marsala
- How to store a Veal Cutlet
- Recipe FAQs
- More Great Veal Recipes
- Save This Recipe ✉️
- Veal Scallopini Recipe Recipe
- More Favorites from Girl Carnivore:
- 🎥 Watch: How to make this recipe
This post was sponsored by Veal – Discover Delicious, funded by the Beef Farmers and Ranchers, but all opinions are my own.
Why you’ll love Scallopini Veal
There are so many things to love about this delectably tender veal recipe. It tastes like it took hours to prepare, but in reality, it probably only takes 20-30 minutes. Plus, this meal is packed with tons of flavor.
The mushroom filled marsala wine sauce is enough to get you hooked on this dish. You’ll feel like you’re enjoying dinner at an upscale fancy Italian restaurant without leaving the comfort of your home! As far as easy dinner recipes go, this one tops the charts! It’s such a simple recipe with virtually no cooking time and a ton of flavor because veal cutlets are ideal for picking up the flavors they are paired with. What’s not to love?
What is Veal Scallopini?
Veal Scallopini is technically thin cuts of veal, from the leg, pounded thin. But the name has become synonymous with quick pan-seared veal dishes. Veal cutlets are used for many quick cooking dishes like veal saltimbocca, parmesan, piccata, and marsala. It’s a great cut for these classic recipes because the meat picks up on the nuance of every flavor it’s cooked with!
This recipe for veal scaloppini marsala is an authentic Italian-American classic dish consisting of veal cutlets doused in Marsala wine sauce. A great recipe to toss together on a busy weeknight when you don’t feel like cooking but still want to serve something that looks and tastes like it took hours to prepare.
This pan-seared scaloppine alla marsala is cooked with butter, mushrooms, and capers and topped with parsley. Serve with arugula and a side of pasta, zoodles, or potatoes, and you’ve got dinner.
Veal Cutlet Recipe ingredients
- Veal Cutlets – thinly sliced, about 1/4″ thick
- Flour
- Kosher Salt
- Ground Black Pepper
- Butter – we always use unsalted butter
- Olive Oil
- Marsala Wine or your favorite white wine for cooking
- 2 cloves garlic
- Mushrooms – we used baby bellas
- Capers
To Serve:
- Fresh Parsley
- Arugula
How to Make Veal Scallopini
- Once you’ve gathered all your ingredients, preheat your oven to 200 degrees F.
- Next, grab a wire rack and place it over your baking sheet before you combine flour, salt, and pepper in a shallow dish.
- Pat the veal dry with paper towels and then dredge the veal in the flour mixture, shaking off any excess flour.
4. Next, heat your butter and oil in a large nonstick pan, or cast iron skillet over medium-high heat until the butter stops bubbling. That’s your signal to add the cutlets. You want to add them into the large frying pan one at a time in a single layer to avoid an overly crowded pan.
5. Allow the cutlets to fry for about 2-3 minutes per side until they are a beautiful golden brown. Recommended cooking temperature for a veal cutlet is 140 degrees F, but they are thin and hard to test with an instant read thermometer. When they are golden brown on each side and move freely from the pan is a good sign they are cooked through.
6. Place the cooked veal cutlet on the wire rack and repeat with all of the remaining cutlets until they are all cooked. Once all your veal is on the rack, slide the baking sheet into your preheated oven while you whip up the delicious sauce!
7. Now for the fun part: deglaze the hot skillet with the wine, scraping up any browned bits. Do this a little at a time, as the wine will steam up when it finally hits the pan.
8. Then add the garlic, capers, and mushrooms and allow them to simmer until the mushrooms have sweated out all their liquid and start appearing browned. The liquid will have reduced dramatically in the skillet. You can thin a little with chicken broth if it’s gotten too thick.
9. Once you’ve reached that point, remove your pan from the heat and stir in the remaining butter until it’s melted and creamy all over the mushrooms. Voila, you’ve got your sauce!
10. Lastly, add a bed of arugula onto your serving platter, place veal scallopini on top, spoon on the masala sauce, and garnish with a sprinkle of parsley and pepper to taste! Dinner is ready!
Girl Carnivore Expert Recipe Tips
You want even thin veal cutlets for this recipe. If the veal is more than a quarter inch thick, arrange it between two sheets of plastic wrap on a cutting board. Use a rolling pin or meat tenderizer to pound the veal into an even-thin slice.
As you make the sauce, the veal will continue to slowly heat in the oven; make sure to check the internal temp with an instant-read meat thermometer before serving to ensure that it has reached 145 degrees F.
Serving Veal Scallopini Marsala
Looking for a tasty side dish? Veal can be served with a range of side dishes, like roasted vegetables, sauteed green beans, potatoes, and risotto! It’s a decently versatile dish that goes well with many side dishes.
Wine Pairing:
Pair this with a crisp, clear white wine, like Pinot Grigio or Sauvignon Blanc.
How to store a Veal Cutlet
Got leftovers? You can easily store your excess veal scallopini in an airtight container to keep in the fridge for up to 3 days. Don’t let that delicious sauce go to waste. If you have leftovers, you can store your marsala sauce separately in the fridge.
Once you’re ready to enjoy your leftovers, place your piece of veal on a baking sheet, cover with foil and reheat in the oven at about 300F for 15 minutes or until hot. Reheat your marsala sauce in the microwave, and enjoy!
Recipe FAQs
Veal cutlets are thin slices of meat typically taken from the round hind quarter of the leg. Veal cutlets are best pan-fried because the meat is so thin and tender.
They are essentially the same thing. A cutlet and scallopini are thin slices of meat, typically tenderized with a meat mallet. The thin slices of veal are then pan-fried to perfection then served with a delicious wine sauce.
More Great Veal Recipes
Veal Recipes
Classic Veal Milanese
Veal Recipes
Ground Veal Tacos
Veal Recipes
Veal Piccata
Veal Recipes
Veal Meatballs
This veal scallopini recipe is an easy Italian dish perfect for those nights when you don’t have time to spend hours in the kitchen. Next time you want a taste of authentic Italian cuisine without the steep price tag of eating out, this recipe is a real treat!
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Veal Scallopini Recipe
Recommended Equipment
Ingredients
For the Pan Seared Veal:
- 2 lbs Veal Cutlets
- ½ cup Flour
- 1 tsp kosher Salt
- ½ tsp ground black Pepper
- 2 tbsp Butter
- 2 tbsp Oil
For the Marsala Sauce:
- 1/2 cup Marsala wine
- 2 cups Mushrooms sliced thin
- 1 tbsp Capers
- 2 tbsp Butter
To Serve:
- Fresh Parsley minced
- Arugula
Instructions
Prep the Veal Cutlets
- Preheat oven to 200F
- Place a wire rack over a baking sheet.
- Whisk together flour, salt and pepper
- Dredge veal cutlets in the flour mixture and shake off excess flour.
Pan Fry the Veal
- Meanwhile, heat butter and oil in a large skillet over medium-high heat.
- When the butter has stopped bubbling, add the cutlets, one at a time not to crowd the pan, and fry.
- Pan fry the veal cutlets for about 2 to 2 minutes per side.
- Place the cutlets on the wire rack and repeat until all the cutlets are cooked.
- Place the wire rack in the preheated oven.
Make the Marsala Sauce
- Deglaze the pan with the wine, scraping up any browned bits.
- Add in the capers and the mushrooms and simmer until the mushrooms have sweated out their liquid and started to brown.
- Remove from heat. Stir in the butter and capers until the butter has melted
Serve:
- Remove the veal from the oven and plate over arugula
- Spoon the masala sauce over top of the cutlets
- Garnish with a sprinkle of parsley and salt and pepper to taste.
Video
Notes
Nutrition
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