White Veal Scaloppine
Light and creamy veal scaloppine with mushrooms and a touch of lemon, perfect for a quick elegant dinner that appeals to fans of delicate, flavorful dishes.
Ingredients
- 1 lb. boneless veal cutlets ⓘ
- 1/4 c. all-purpose flour ⓘ
- 2 Tbsp. salad oil ⓘ
- 2 Tbsp. butter or margarine ⓘ
- 1 c. chopped onion ⓘ
- 1/4 lb. sliced mushrooms ⓘ
- 1 or 2 cloves garlic, minced ⓘ
- 1/2 c. dry white wine ⓘ
- 1/2 c. chicken broth ⓘ
- 2 tsp. lemon juice
- 1/4 tsp. thyme leaves ⓘ
- 1 tsp. all-purpose flour ⓘ
Instructions
- Dust the veal cutlets with the 1/4 cup flour, shaking off excess.
- Heat salad oil and 1 tablespoon of butter in a wide frying pan over medium-high heat.
- Add the veal cutlets in a single layer, without crowding, and cook until browned on both sides, about 1 to 2 minutes per side.
- Remove the veal from the pan and set aside.
- In the same pan, add chopped onion and sliced mushrooms; cook until the onion is translucent and mushrooms are browned.
- Add minced garlic and cook for about 30 seconds.
- Pour in the white wine and chicken broth, scraping up any browned bits from the pan.
- Stir in lemon juice, thyme leaves, and 1 teaspoon of all-purpose flour; cook until sauce slightly thickens.
- Reduce heat to low and stir in sour cream until well combined and heated through.
- Return the veal to the pan and warm through in the sauce before serving.
Tips & Substitutions
To enhance the flavor, consider using fresh thyme instead of dried. If you don't have dry white wine, chicken broth or even a splash of vinegar can work as a substitute. Be careful not to overcook the veal; it should be tender and juicy. For a different twist, try adding capers for a briny bite. This dish pairs well with classic Italian recipes like Grandma Caruso's Spaghetti Sauce.
Serving Suggestions
Serve the White Veal Scaloppine over a bed of creamy polenta or alongside buttery mashed potatoes. A side of sautéed green beans or a fresh salad with vinaigrette complements the dish well. For a complete meal, consider pairing it with Italian Sausage Spinach Pie for a delightful spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of chicken broth if the sauce has thickened too much. Avoid microwaving, as it can make the veal tough.
Nutrition & Diet Analysis (per serving)
Each serving of White Veal Scaloppine contains roughly 815 calories, with 20g protein, 141g carbohydrates, and 17g fat. It is an excellent source of iron (71% of the Daily Value), vitamin C (55% of the Daily Value), and protein (40% of the Daily Value), and a good source of calcium and potassium. It also contributes 10g of dietary fiber toward your daily target.
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 other meats instead of veal for this recipe?
Absolutely! You can substitute boneless chicken breasts or pork cutlets for the veal. Just adjust the cooking time slightly, as chicken may take a bit longer to cook through.
What can I serve with White Veal Scaloppine?
This dish pairs wonderfully with a variety of sides. Consider serving it with risotto, roasted vegetables, or a light pasta salad. A crisp white wine and a simple arugula salad would also be great accompaniments.
How can I make this dish gluten-free?
To make White Veal Scaloppine gluten-free, substitute all-purpose flour with a gluten-free flour blend. Ensure that the chicken broth and any other ingredients you use are also certified gluten-free. This will maintain the dish's flavor and texture without compromising on dietary needs.
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).