My Mom's Veal Scallopini by Jamie Schler
Prep time
Cook time
Total time
This is a favorite memory meal of one of the dishes Jamie's mother made when she was young.
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 4 veal cutlets, 1 per person, not too thin (about ¼ inches thick or so)
  • ½ cup (65 g) flour seasoned with salt, a generous grinding of black pepper and ½ tsp paprika
  • Margarine and olive oil for sautéeing
  • 8 ½ oz (250 g) white mushrooms, trimmed, cleaned and sliced
  • 1 – 2 cloves garlic, minced
  • 5 oz (140 g) tomato paste
  • 1 ¾ cups (425 ml) water
  • 2 tsp sugar
  • ½ tsp salt
  • Generous grinding of black pepper or to taste
  • 1 bay leaf (optional)
  • ½ tsp dried thyme
  • 3 whole cloves
  • ½ cup (125 ml) dry white wine
  1. Rinse the veal cutlets and pat dry with paper towels. Dredge in the seasoned flour, shake off excess flour and place on a clean plate.
  2. Heat a large skillet and melt about a tablespoon each of the margarine and oil until bubbling. When the oil is hot, dredge the veal cutlets once again in the flour, shake off the excess and brown the veal over medium-high heat until browned on both sides. Remove from the skillet and reserve on the plate.
  3. Combine the tomato paste, water, sugar, salt and pepper, bay, thyme and cloves in a bowl and stir until the tomato paste is blended completely in.
  4. Add a bit more margarine and oil to the skillet and sauté the mushrooms with the garlic for just a few minutes until soft and lightly browned, stirring often.
  5. Return the browned veal to the skillet and push to bury in the mushrooms. Slowly pour the tomato liquid with the spices and herbs over the veal and mushrooms and bring to a boil, scraping up the brown bits stuck to the bottom of the skillet. Lower heat and simmer for 25 minutes, stirring often. Add the white wine to the skillet, stir, bring up to a rolling boil. Lower the heat once again to a simmer and cook for an additional 5 minutes to allow the alcohol to burn off and the sauce to thicken.
  6. Serve over fresh pasta, preferably homemade.
This is also very delicious reheated the following day if there are any leftovers
Recipe by Orgasmic Chef at