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Veal Scallopini

Veal Scallopini

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Veal Scallopini
15th October, 2017

This Veal Scallopini was the final meal in I had in Rome during a culinary break and it just topped off a great trip. The dish is simple and if you have an aversion to veal, you could always replace with a steak or even chicken

It’s a wonderful dish packed with taste and is so simple to make


  • 800g Veal escalope or chop (200g per person)
  • 2 Tbsp plain Flour
  • Seasoning
  • 25g Butter
  • 1 Tbsp Olive Oil
  • 250g Mushrooms, cleaned and sliced
  • 200mls Chicken Stock
  • Handful Parsley, finely chopped


    Pound out the veal until quite thin as this dish cooks quickly. Mix the flour with salt and pepper and lightly dust the veal

    Add the butter and oil to the pan and quickly flash fry the veal on both sides for about a minute

    Remove veal from the pan and deglaze the frying pan with stock, add the mushrooms and reduce for a few minutes

    Spoon the sauce and mushrooms over the veal and finish off with parsley garnish