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Veal Scallopini

Rated as 4.57 out of 5 Stars

"I found the original version of this dish in a magazine and adjusted it to suit our family's tastes. Delicate fine-textured veal requires only a short cooking time, something that makes this simple entree even more attractive."
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Ingredients

25 m servings
Original recipe yields 2 servings

Directions

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  1. Flatten cutlets to 1/8-in. thickness. In a resealable plastic bag, combine the flour, salt and pepper. Add veal; seal bag and shake to coat evenly. In a skillet, heat 2 tablespoons butter and oil. Add veal; cook over medium heat for about 1 minute on each side or until juices run clear. Remove and keep warm.
  2. Add mushrooms to skillet; cook and stir for 2-3 minutes or until tender. Spoon over veal. Stir broth into skillet, stirring up any browned bits. Add parsley and remaining butter; cook and stir 2 minutes longer or until slightly thickened. Pour over veal and mushrooms.

Reviews

Read all reviews 93
  1. 122 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I was looking for a recipe that was comparable to something I've eaten at Johnny Corino's restaurant. This was it! I doubled the sauce & paired it with linguini. I tossed the extra sauce with th...

Most helpful critical review

i think 600ml cream is missing in this recipe

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I was looking for a recipe that was comparable to something I've eaten at Johnny Corino's restaurant. This was it! I doubled the sauce & paired it with linguini. I tossed the extra sauce with th...

I love this recipe. So quick, so easy. My kids (4 and 7) aren't big fans of mushrooms so I sautee red and orange peppers with some onion - I julienne about 2-3 cups for sauteeing. I serve it wit...

Simple and perfect! Added a litle white wine too. I tried substituted salt with seasoned salt and pepper with lemon pepper and WOW!

This was excellent. I used a combination of green peppers & onions in place of the mushrooms. I doubled the recipe and served over penne pasta with supreme caeser salad from this site on the s...

This is a fantastic recipe. With the exception of adding some butter to the mushrooms when I cooked them, I followed it exactly and was very pleased. Thanks Ruth!!!

this was excellent. Very tasty. Will be making this again. I never made it before but always wanted to. Other recipes were for ingredients I did not have and would not buy just for this

Great my faily loved it. We do not like mushrooms so we used the green peppers and onions. My daughter who does not care for onions and peppers loved this. She just loved them. A keeper

Wow. I'm not sure how anyone could follow this recipe and give it anything less that 5 stars. The prep on this is quick and easy. Leave the mushrooms in the pan when adding the broth, they bec...

I love this recipe - this is now my 'go to' veal recipe. I usually use veal shoulder blade (chop) and cook for 5-6 minutes on each side. Other than that, I follow the recipe exactly and comes ou...