Veal Scallopine

By February 25, 2018 February 26th, 2018 Beef, Recipes
Veal scallopine alla funghi

Veal scallopine alla funghi

Serves 4

Prep + Cook time = 20 mins

Veal scallopine alla funghi | the rich, creamy mushroom sauce for the veal can also be used as a lovely steak or chicken sauce.


  • 4 large or 8 small veal schnitzels (800g)
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 400g button mushrooms, sliced
  • ½ cup white wine
  • 2 tablespoons veal glaze or beef stock
  • ½ cup thickened cream
  • 2 teaspoons Dijon mustard
  • Salt and ground white pepper to taste


STEP 1 | Place veal schnitzels between 2 sheets of cling wrap and beat with a rolling pin until very thin.

STEP 2 | Place 1 tablespoon butter and olive oil in a chef’s pan over medium-high heat. Cook the veal quickly, only about 2 minutes each side. Set aside on a plate and cover with foil to rest.

STEP 3 | Into the same pan, add remaining butter, garlic and mushrooms. Saute until mushrooms are browned. Sprinkle the flour over the contents of the pan.

STEP 4 | Deglaze the pan with the wine, and simmer until almost evaporated. Add the stock, cream and mustard and simmer until the sauce reduces slightly and starts to thicken.

STEP 5 | Serve over the veal.

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Veal scallopine alla funghi
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