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Veal Scaloppine With Mushrooms

By: Sharon Matten January 06, 2022
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Servings: 1


  • 1 pound veal cutlets (3 large)
  • 1 cup all-purpose flour
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt (optional)
  • 1/2 teaspoon black pepper
  • 1 cup wine (white or red depending upon your mood)
  • 1 cup chicken stock
  • 1 tablespoon minced garlic
  • 8 ounces white mushrooms, thinly sliced
  • 2 tablespoons canola oil


  1. Place each cutlet between two sheets of plastic wrap.
  2. Using a kitchen mallet, pound each veal cutlet until it is thinner and larger.
  3. You can cut each cutlet in half to make 6 smaller cutlets.
  4. In a shallow baking dish, combine the flour, onion powder, garlic powder, paprika, salt (if using), and pepper.
  5. Set aside one tablespoon of the flour mixture to be used later.
  6. Dredge each cutlet in the flour mixture until it is well coated.
  7. Heat the oil in a large skillet.
  8. Fry the veal cutlets in batches over medium/high heat until they are golden brown on each side.
  9. Remove cutlets from the skillet and set aside in a separate baking dish or plate.
  10. Place the mushrooms and garlic in the same skillet the veal was fried in, and sauté until the mushrooms are soft.
  11. Reduce the skillet heat to low.
  12. Add the wine and the chicken stock.
  13. Immediately blend in the reserved flour mixture stirring until there are no lumps.
  14. Return the cutlets to the skillet, and increase heat to medium.
  15. Maintain medium heat until the liquid is simmering.
  16. Reduce the heat to low and simmer, uncovered, for 15 minutes until the sauce has thickened.
  17. Serve the Veal Scaloppine hot with the pan sauce and mushrooms.
  18. Wait for the applause!



  • 1. You can use either white or red wine for this dish. I have made it both ways. The red wine gives the dish a bolder flavor, which I prefer. This time, in the photos, I made it with white wine for a milder flavor – and it still got rave review. The choice is yours!
  • 2. The salt is optional in this recipe. Using the salt will depend upon if you use reduced sodium chicken broth, or a full sodium broth, and personal preference.

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