Veal Scallopini With Tomatoes
Tender veal scallopini cooked with tomatoes, mushrooms, herbs, and Marsala wine, offering rich flavors perfect for a comforting Italian-inspired meal.
Ingredients
- 3 lb. veal scallopini ⓘ
- 2 Tbsp. butter ⓘ
- 1 lb. mushrooms ⓘ
- 4 Tbsp. chopped Italian parsley ⓘ
- 4 Tbsp. fresh grated Parmesan cheese ⓘ
- 1 (16 oz.) can crushed Italian style tomatoes ⓘ
- flour
- 2 Tbsp. olive oil ⓘ
- 2 finely minced garlic cloves ⓘ
- 4 Tbsp. fresh chopped basil ⓘ
- 1 c. Marsala wine
- salt
- freshly ground pepper
- 2 Tbsp. lemon juice ⓘ
- garlic powder ⓘ
- lemon pepper ⓘ
Instructions
- Place veal scallopini on a plate and season with salt, freshly ground pepper, garlic powder, and lemon pepper.
- Dredge the veal in flour to coat lightly.
- In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
- Add the sliced mushrooms and cook until tender, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the crushed Italian-style tomatoes and chopped basil, cooking for 5 minutes.
- Pour in 1 cup of Marsala wine and cook until slightly reduced.
- Add the veal scallopini to the skillet and simmer for about 10 minutes to absorb flavors.
- Finish with chopped Italian parsley, grated Parmesan cheese, and lemon juice.
Tips & Substitutions
For a richer flavor, consider using veal stock instead of water when simmering. If you prefer a lighter version, substitute the veal with chicken scallopini. Make sure to slice the mushrooms evenly for consistent cooking. Fresh herbs like basil and parsley are essential for brightness; if unavailable, dried herbs can be used but will require less quantity.
Serving Suggestions
Serve the veal scallopini over a bed of pasta, such as linguini, for a hearty meal. Complement with a side of sautéed vegetables or a fresh salad to balance the richness of the dish. It pairs beautifully with Pasta With Shrimp And Vegetables for a delightful Italian-inspired feast.
Storage & Reheating
Leftover veal scallopini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of Marsala wine or broth to keep it moist. Avoid microwaving to prevent overcooking the veal.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Scallopini With Tomatoes contains roughly 1499 calories, with 46g protein, 313g carbohydrates, and 43g fat. It is an excellent source of dietary fiber (331% of the Daily Value), iron (222% of the Daily Value), and vitamin C (182% of the Daily Value). Note that it is relatively high in sodium, at 1028mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use another type of meat instead of veal?
Yes, chicken or turkey scallopini can be great substitutes if you prefer a lighter option. The cooking time may vary slightly, so keep an eye on the meat to ensure it remains tender.
How can I make this dish gluten-free?
To make veal scallopini gluten-free, use a gluten-free flour blend for dredging. Additionally, check that the Marsala wine and any other ingredients are certified gluten-free.
What can I serve with veal scallopini?
This dish pairs well with a variety of sides. Consider serving it with roasted potatoes or a light risotto. A crisp white wine, such as Pinot Grigio, complements the flavors nicely. For more ideas, browse more Italian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).