This easy veal scallopini recipe is amazing! With tender golden brown veal cutlets and a delicious marsala mushroom sauce, it's the best dinner for you can make in under an hour!
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
Make sure your veal cutlets are pounded thin and are even size. Trim them if needed. This will help to make sure they all cook evenly! If you don't like wine, you can use chicken broth as a substitute for the marsala wine.