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Veal Scallopini Sauté

Veal Scallopini Sauté
Total Time:
20 minutes


4 veal scallopini (about 1 lb), pounded
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon pepper
Large zip-top bag
4 tablespoons unsalted butter
4 oz presliced white mushrooms
1/3 cup reduced-sodium chicken broth (or stock)
2 teaspoons fresh Italian parsley, finely chopped
1 lemon, for wedges (optional)


  1. Pound veal until 1/8-inch thick (if needed). Combine flour, salt, and pepper in zip-top bag. Add veal; shake to coat. Preheat large sauté pan on medium 2–3 minutes. Melt butter, then place veal in pan; cook 1–2 minutes on each side or until lightly browned and 145°F. Transfer veal to serving plates.
  2. Place mushrooms and broth in pan; cook and stir 3–4 minutes or until liquid has reduced by about one-half. Chop parsley. Pour mushroom sauce over veal; sprinkle with parsley. Cut lemon into wedges; squeeze over veal.

Other Preparation Methods

  • Grill: Preheat grill. Place 1 lb veal scallopini in large zip-top bag with 1/2 cup mojo marinade; let stand 10 minutes to marinate. Cook veal 1–2 minutes on each side or until 145°F and grill marks are visible. Serve with mango-peach salsa.
  • Broil: Preheat broiler. Place 4 veal scallopini on nonstick foil-lined baking sheet. Spread 2 teaspoons basil pesto over each piece; top each with 2–3 slices of plum tomato and sprinkle with 1 tablespoon shredded Parmesan cheese. Broil 2–3 minutes or until veal is 145°F.

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Nutritional Information

CALORIES (per 1/4 recipe) 240kcal; FAT 14.00g; SAT FAT 8.00g; TRANS FAT 0.50g; CHOL 85mg; SODIUM 260mg; CARB 4g; FIBER 1.00g; SUGARS 0g; PROTEIN 26g; CALC 2%; VIT A 8%; VIT C 2%; IRON 8%

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