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Veal Scallopini Sauté
Recipes
Veal Scallopini Sauté
4 servings
20 minutes total

Ingredients

  • 4 veal scallopini (about 1 lb), pounded
  • 2 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • Large zip-top bag
  • 4 tablespoons unsalted butter
  • 4 oz presliced white mushrooms
  • ⅓ cup reduced-sodium chicken broth (or stock)
  • 2 teaspoons fresh Italian parsley, finely chopped
  • 1 lemon, for wedges (optional)

Steps

    1. Pound veal until ⅛-inch thick (if needed). Combine flour, salt, and pepper in zip-top bag. Add veal; shake to coat. Preheat large sauté pan on medium 2–3 minutes. Melt butter, then place veal in pan; cook 1–2 minutes on each side or until lightly browned and 145°F. Transfer veal to serving plates.
    2. Place mushrooms and broth in pan; cook and stir 3–4 minutes or until liquid has reduced by about one-half. Chop parsley. Pour mushroom sauce over veal; sprinkle with parsley. Cut lemon into wedges; squeeze over veal.
Other Preparation Methods
    • Grill: Preheat grill. Place 1 lb veal scallopini in large zip-top bag with ½ cup mojo marinade; let stand 10 minutes to marinate. Cook veal 1–2 minutes on each side or until 145°F and grill marks are visible. Serve with mango-peach salsa.
    • Broil: Preheat broiler. Place 4 veal scallopini on nonstick foil-lined baking sheet. Spread 2 teaspoons basil pesto over each piece; top each with 2–3 slices of plum tomato and sprinkle with 1 tablespoon shredded Parmesan cheese. Broil 2–3 minutes or until veal is 145°F.

Amount per ¼ recipe serving: Calories 240, Total Fat 14g, Sat Fat 8g, Trans Fat 0.5g, Chol 85mg, Sodium 260mg, Total Carb 4g, Fiber 1g, Sugars 0g, Protein 26g, Calc 2%, Vitamin A 8%, Vitamin C 2%, Iron 8%