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