Veal Scallopini -ish
Prep time
Cook time
Total time
This is a quick and fairly inexpensive meal that's a real treat.
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 4 veal steaks, pounded reasonably flat between two pieces of cling film
  • Plain flour with salt and pepper for coating
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small brown onion, chopped thinly
  • 125 gm mushrooms, sliced
  • ½ cup dry white wine
  • ¼ cup chicken stock
  • 4 tablespoons tomato paste (you can use less if you like it less tomatoey)
  • Dash of cream is the original recipe. I used ½ to ¾ of a cup
  1. Pound veal to about ¼ inch thickness
  2. Cut veal pieces into serving size
  3. Coat veal lightly and evenly in seasoned flour.
  4. Heat butter and oil together (the oil stops the butter from burning).
  5. Brown the veal pieces on high heat and set aside. (don't overcook or you'll get leather)
  6. Add mushrooms and onion to pan and cook for a couple of minutes, until onion is softened and slightly browned.
  7. Mix together the wine, stock and tomato paste.
  8. Pour over the mushrooms and onions.
  9. Add cream and reduce sauce
  10. Add browned veal pieces and cook til the meat is heated through.
  11. Serve over garlic mashed potatoes or noodles.
If you wish to make a lovely presentation, keep the veal warm and roll two spears of asparagus up in a piece of veal and place it on top of mashed potatoes and pour over the sauce.
Recipe by Orgasmic Chef at