Veal Scallopini

Recipe from

Oxmoor House


1 1/2 pounds veal cutlets
1/4 cup vegetable oil
1 medium onion, thinly sliced
1/2 pound fresh mushrooms, sliced
1 clove garlic, minced
2 1/2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry white wine
1 cup water
Chopped fresh parsley (optional)


Flatten cutlets to 1/4-inch thickness, using a meat mallet or rolling pin. Cut into serving size pieces. Sauté cutlets in oil in a large skillet until browned; remove from skillet, and set aside. Reserve oil in skillet.

Add onion, mushrooms, and garlic to skillet; sauté until tender. Add flour, salt, and pepper, stirring well. Cook 1 minute, stirring constantly. Add wine, and cook over medium heat until thickened.

Return cutlets to skillet; pour water over cutlets. Cover and cook over low heat 45 minutes or until veal is tender.

Transfer veal to a serving dish; pour mushroom gravy over top. Sprinkle with parsley, if desired.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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