Veronica'S Veal Scaloppine
Velvety veal scallopini cooked in a savory tomato sauce with mushrooms, garlic, and herbs, perfect for a comforting Italian-inspired meal suitable for family dinners or special occasions.
Ingredients
- 1 1/2 cups hot water
- 1 small can tomato sauce ⓘ
- 4 tablespoons butter or olive oil ⓘ
- 1/4 medium onion, minced ⓘ
- 1/2 pound raw sliced mushrooms ⓘ
- 1 pound Italian-style veal cutlets ⓘ
- salt to taste ⓘ
- pepper to taste ⓘ
- oregano to taste ⓘ
- basil to taste ⓘ
- 1 clove garlic, minced ⓘ
- 1 tablespoon grated Parmesan cheese
- flour with salt and pepper ⓘ
- Chianti or wine of preference ⓘ
Instructions
- Cut partially frozen veal cutlets into bite-sized pieces.
- Melt butter in a Dutch oven over medium heat.
- Dredge veal in seasoned flour and brown in butter.
- Remove meat to a bowl and set aside.
- Add minced onion and garlic to the Dutch oven; cook for a few seconds until fragrant.
- Add sliced mushrooms and cook until tender.
- Return veal to the pot; add tomato sauce, hot water, oregano, basil, wine, and grated Parmesan cheese.
- Simmer until veal is cooked through and flavors meld, about 15-20 minutes.
- Serve over cooked angel hair or vermicelli pasta, garnished with grated cheese and fresh parsley.
- Serve with hot baked garlic bread.
Tips & Substitutions
For a richer flavor, consider using Chianti or a robust red wine to deglaze the pan after browning the veal. If you prefer a lighter option, substitute olive oil for butter. Fresh herbs like oregano and basil elevate the dish, but dried herbs work in a pinch. To save time, use pre-sliced mushrooms, and for a gluten-free version, opt for gluten-free flour.
Serving Suggestions
Serve the veal scaloppine over cooked angel hair or vermicelli pasta for a delightful meal. Pair it with a side of hot baked garlic bread for a comforting touch. A simple green salad with a light vinaigrette complements the dish beautifully, balancing the rich flavors of the veal and sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to prevent drying out. This dish also freezes well; just make sure to cool completely before transferring to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Veronica'S Veal Scaloppine contains roughly 187 calories, with 12g protein, 34g carbohydrates, and 4g fat. It is an excellent source of vitamin D (149% of the Daily Value), iron (60% of the Daily Value), and dietary fiber (43% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1934mg per serving (84% 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 chicken instead of veal?
Yes, chicken cutlets can be used as a substitute for veal. The cooking time may vary slightly, so ensure the chicken is cooked through and reaches an internal temperature of 165°F. This variation is particularly great for those who prefer poultry.
What can I serve with veal scaloppine?
Veal scaloppine pairs wonderfully with various sides such as sautéed green beans, roasted vegetables, or a crisp Caesar salad. For a heartier meal, consider serving it alongside mashed potatoes or polenta, which will soak up the delicious sauce.
How can I make this dish dairy-free?
To make this dish dairy-free, simply omit the butter and Parmesan cheese. Use olive oil for cooking, and consider adding nutritional yeast for a cheesy flavor without the dairy. The dish will still be flavorful and satisfying without the dairy ingredients.
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).