Veal Scalloppeni
Tender veal cubes cooked with mushrooms and tomatoes in a savory casserole, perfect for comforting family dinners with rich flavors and a hearty appeal.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cut the veal shoulder into 1 1/4-inch cubes.
- Lightly roll the veal cubes in flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
- Saute minced onions in a greased 2-quart casserole until translucent.
- Saute veal in oil until browned.
- Add mushrooms, strained tomatoes, sugar, 1 1/2 teaspoons salt, and 1/8 teaspoon pepper to the casserole.
- Cover and bake for 1 1/2 hours or until the veal is fork-tender.
Tips & Substitutions
For even more flavor, consider marinating the veal in your favorite herbs before cooking. If you don't have fresh mushrooms, dried ones can work too; just rehydrate them in warm water. You can substitute the veal with chicken or pork if desired, but adjust the cooking time accordingly. Sauces from other dishes, like Aunt Elsie Hulnick's Veal Loaf, can inspire variations.
Serving Suggestions
Serve the veal scalloppeni over a bed of rice or egg noodles to soak up the delicious sauce. A side of roasted vegetables or a fresh green salad pairs well, adding a crunchy contrast. For a comforting meal, consider pairing it with a crusty bread to mop up the sauce. This dish also complements the flavors in Aunt Sammye's Peking Roast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the veal in a covered dish in the oven at 300°F (150°C) until warmed through, or heat gently on the stovetop with a splash of broth to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Scalloppeni contains roughly 2849 calories, with 17g protein, 52g carbohydrates, and 291g fat. It is an excellent source of vitamin D (39% of the Daily Value) and protein (35% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 862mg per serving (37% 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 a different cut of meat for this recipe?
Yes, while veal is traditional, you can substitute with chicken or pork shoulder. Keep in mind the cooking time may vary; chicken will cook faster, while pork may need a bit longer to become tender.
What can I do if I don't have canned tomatoes?
If canned tomatoes are unavailable, you can use fresh tomatoes instead. Blanch them to remove the skins, then crush them to achieve a similar consistency. Alternatively, tomato sauce or crushed tomatoes can work well in this recipe.
How can I thicken the sauce if it's too thin?
To thicken the sauce, you can mix a tablespoon of cornstarch with a little cold water to create a slurry, then stir it into the sauce while simmering. Alternatively, allow the dish to simmer uncovered for a bit longer to reduce and thicken naturally.
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).