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Veal Scallopini

Tender slices of perfectly sauteed veal in lemon and wine sauce will melt in your mouth. Tender mushrooms with delicate seasonings put it over the edge. Add some pasta and a green vegetable to complete this delicious meal.
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people


  • 2 lbs. Kosher veal cutlets thinly sliced
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 1 clove garlic chopped
  • 1/4 cup flour
  • 1/4 cup oil parve margarine
  • 1 tsp. dried oregano leaves
  • 1 1/2 cups fresh mushrooms, sliced
  • 1/4 cup Kosher dry Sherry Wine or White wine
  • 1 1/2 tsp. fresh lemon juice


  1. On a large plate, put flour, salt, pepper,and oregano, combine, dredge veal in the mixture and coat well. Shake off excess flour. Heat 2 tbsp. oil in a large skillet. on low to medium heat saute veal on both sides. About 2 minutes. Remove veal and set aside.
  2. If more oil is needed, do it now. Saute the garlic, and mushrooms. Add the lemon juice and wine. Stir. Add the veal. Cover the skillet and simmer on low heat for about 10 minutes. Check often. If more liquid is needed you can add more wine or some Kosher chicken stock.
  3. Remove and serve while it is hot.