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Seared veal scaloppine topped with mushroom and white wine sauce, parsley garnish, on a rustic wooden table

Scaloppine ai Funghi: Veal Cutlets in Mushroom Sauce

Thin veal cutlets seared fast and simmered in a mushroom and dry white wine sauce, ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Northern Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Veal
  • 500 g veal scaloppine 8 thin cutlets, about 60 g each
  • salt to taste
  • black pepper to taste
  • 40 g all-purpose flour for dredging
  • 2 tbsp olive oil
For the Mushroom Sauce
  • 1 tbsp olive oil
  • 30 g unsalted butter
  • 300 g cremini mushrooms sliced
  • 2 cloves garlic minced
  • 120 ml dry white wine
  • 120 ml chicken or veal stock
  • 1 tbsp fresh parsley chopped
  • salt and black pepper to taste

Method
 

Prep and Sear the Veal
  1. Place veal cutlets between two sheets of plastic wrap and pound to an even 5mm thickness with a meat mallet.
  2. Season both sides with salt and pepper, then dredge lightly in the flour, shaking off the excess.
  3. Heat 2 tbsp olive oil in a 10-inch skillet over medium-high heat until shimmering.
  4. Sear cutlets in batches, 1 to 2 minutes per side, until golden. Remove to a plate.
Build the Mushroom Sauce
  1. Add the remaining 1 tbsp olive oil and the butter to the same skillet.
  2. Add mushrooms and cook 5 to 6 minutes, stirring occasionally, until browned and their liquid has evaporated.
  3. Add garlic and cook 30 seconds until fragrant.
  4. Pour in the white wine, scraping up the browned bits from the pan bottom. Simmer 2 minutes until reduced by half.
  5. Add the stock and simmer 3 minutes, until the sauce thickens slightly and coats the back of a spoon.
  6. Return the cutlets to the pan with any accumulated juices. Spoon sauce over the top and simmer 2 minutes, until the meat reaches an internal temperature of 63 C / 145 F.
  7. Stir in parsley, adjust salt and pepper, and serve immediately.

Notes

  • Pound veal evenly to 5mm so every cutlet cooks in the same time.
  • Don't skip patting the meat dry before dredging in flour.
  • Reduce the wine fully before adding stock to avoid a boozy sauce.
  • Rest the seared cutlets on a plate, not stacked, so they stay crisp.
  • Use a splatter guard; searing thin cutlets pops oil fast.