At the end of the day, one doesn’t always have the energy to muster up a gourmet meal. I would like to share with you one of my favorite meals to prepare in less than 20 minutes – Lemon Veal Scaloppini with Mushrooms.
This recipe also works extremely well with either thin slices of chicken or turkey, if veal is a little expensive for you.
The use of Italian flat-leaf parsley is a must in this recipe. It provides a robust flavor that is lacking in its curly counterpart (i.e. curly leaf parsley). Fortunately, even in the middle of winter – which seems never-ending this year – the flat-leaf parsley can easily be found in your grocery store. Always remember to properly rinse and then give it a whirl in your salad spinner. This will prevent the leaves from turning dark when they get chopped up.
As I have previously mentioned, I absolutely love the freshness of lemons in either sweet or savory recipes. (If you are a lemon lover, you have to try the recipe for Extra Moist Lemony Lemon Loaf). You will notice there is lemon juice in this veal recipe. I usually squirt another tablespoon (or more) worth of lemon juice on top of the veal, at the table. Lemon juice, as you probably know, is really a great source of Vitamin C, so make sure you squirt!
Recipe origins
My Mom would often make her own variation of veal scaloppini.
In case you’re wondering, the definition of scaloppini is a thin cut of meat (in Italian it’s spelled scaloppine).
You should always pound your meat with a mallet in order to get it as thin as possible. If you don’t have a mallet, you can always use the bottom of a frying pan to whack your meat.
I’ve taken the liberty of adding mushrooms to the recipe, just because we all love mushrooms in my family.
Serve your lemon veal scaloppini with mushrooms alongside some steamed broccoli and egg noodles. A gourmet-style meal ready in less than 20 minutes, What can be simpler?
Lemon Veal Scaloppini with Mushrooms
Ingredients
- 1 pound veal slices
- 1/4 cup flour all-purpose
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 tablespoons olive oil
- 1-2 tablespoons butter
- 1/3 cup white wine
- 1 tablespoon lemon juice freshly squeezed
- 2 cups mushrooms quartered (about 6 ounces)
- 1 tablespoon olive oil
- 2 tablespoons parsley
Instructions
- Pound veal slices to approximately 1/8 of an inch.
- Combine flour, salt and pepper in a large plate.
- Coat veal slices with the flour mixture on both sides and shake off excess.
- Over medium-high heat, heat 1 tablespoon of oil and 1 of butter.
- Cook veal (in batches) very quickly in hot pan for approximately 2 minutes per side or until golden brown. Transfer to warming dish and transfer to a warm oven.
- Once all the veal has been cooked, add the wine, scrape bottom of pan and simmer until slightly reduced and thickened.
- Add lemon juice and continue to reduce and thicken. Remove from pan and set aside. (This should take just a few minutes).
- In the same pan, drizzle about 1 tablespoon olive oil and sauté quartered mushrooms until golden.
- Add reserved wine/lemon sauce and parsley to mushrooms and heat through.
- Pour over veal.
- If desired, garnish with more parsley before serving.
Notes
Nutrition
Thanks for dropping by.
Ciao for now!
Maria 🙂
Olivia Bradley
That was so delicious. I added garlic and cream. Thanks
Maria
Oh, that sounds delicious! Thanks for sharing Olivia.
Harvey
Excellent and quick!
Maria
Thanks so much Harvey!
Jo
This was very easy to make and sooooo delicious! Thanks for the recipe, I can’t wait to make it again 🙂
Maria
How wonderful Jo! Thanks so much for taking the time to comment, appreciate it!
Lexi
Tried this yummy looking recipe tonight and it was amazing! Did use apple juice and vinegar instead of the wine as we’re a family with a toddler – and he loved it too! Thanks for this great recipe 🙂
Maria
I am absolutely thrilled to hear this Lexi! Thanks so much for taking the time to comment, appreciate it ♥
Ur pal val
Tried this lemon veal scaloppini the other night and it really was such an easy recipe! Thanks for sharing, everyone loved it 🙂
Maria
Fantastic! This scaloppini recipe is a family favorite… the leftovers (when there are any) make for some fantastic sandwiches. Thanks for taking the time to comment 🙂
Dianne
Can left overs of this recipe be reheated for a second meal? It sounds delicious.
Maria
Thanks for your interest Dianne. Yes, these make great leftovers.