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Elegant veal scallopini is very easy to make. Chicken works in this too.
Simple Yet Elegant Veal Scallopini
Since I find that the most elegant and tasty dishes are the ones with the fewest ingredients, I’m repeating that claim right now.
A bit of stock, butter and parsley is all there is to the sauce. No tons of herbs or spices or anything very special. That’s it and it works wonderfully.
Veal scallopini is pretty quick cooking too. This meal takes less than 20 minutes to make. And yes, you can make this an everyday-style meal with a evry simple and budget-conscious substitution.
To Veal Or Not To Veal
I’ve found veal hard to find for ages–in both New York City and upstate New York. The reason may be cost as well as supply.
Back in the 1980s when the price really skyrocketed, I remember many complaints about this–especially from the great Italian cooks in my old neighborhood. Italian cuisine uses a lot of veal. These experts suggested turning to chicken breast as a substitute for veal.cutlets in many recipes. Since I considered these women experts, I followed their advice and was never sorry.
So if you can’t find veal or it’s out of your budget, chicken breast is your answer. However, if you do use veal, make sure the cutlets are pounded down very thin and resist the urge to overcook it. About one minute each side at high heat is all you need.
Fresh Is Best
As much of the flavor relies on the mushrooms and parsley, it’s pretty important to use fresh for both those ingredients.
Italian or flat-leaf parsley has the best flavor and nothing beat fresh mushrooms that have been seared. And if you use the veal it does that meat justice to be accompanied by the freshest and tastiest ingredients.
- 2 veal cutlets pounded down to 1/8-inch
- 2 tbs flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbs butter divided
- 1 tbs olive oil
- 8 oz fresh mushrooms sliced
- 1/3 cup rich chicken stock
- 1 tbs fresh parsley minced
- Combine the flour, salt and pepper in a shallow dish. Add the veal and coat the cutlets well.
- Heat a large skillet over medium heat and add 2 tablespoons of the butter. Add the veal and cook about 1 minute on each side until juices run clean. Remove and keep warm.
- Add the mushrooms to the same skillet and stir frequently until they begin to brown. Remove from the skilet and place them on top of the veal.
- Deglaze the pan with the chicken stock and scrape up any brown bits. Add the parsley and remaining 1 tablespoon of butter and cook for about 1-2 minutes until slightly thickened.
- Add cutlets and mushrooms back to the pan to heat through.