Veal Scallopini

Veal Scallopini Veal Scallopini

Quick look

  • prep 15 min    cook 10 min
  • serves 2


  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg
  • 1/2 to 3/4 pound veal cutlet or boneless skinless chicken breasts, flattened to 1-inch thickness
  • 2 tablespoons olive oil
  • 4 ounces fresh mushrooms, halved
  • 1 cup chicken broth
  • 2 tablespoons Marsala wine
  • Hot cooked spaghetti

    How to make it  25 minutes

  • 1

    In a shallow bowl, combine the flour, salt, and pepper.

  • 2

    In another shallow bowl, lightly beat the egg.

  • 3

    Pound veal to 1-in. thickness. Dip in egg, then coat with flour mixture.

  • 4

    In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine. Bring to a boil.

  • 5

    Reduce heat; simmer, uncovered, for 5-10 minutes or until mushrooms are tender. Serve over spaghetti.

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