Veal Scaloppine with Chianti Recipe

Name: Veal Scaloppine with Chianti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds veal cutlets; 1 x flour, all-purpose; 2 tablespoons olive oil; 2 tablespoons salt pork diced; 1/2 cup butter sweet; 1/4 pound onions peeled and diced; ⅓ teaspoon salt; 1 x black pepper freshly ground; 1/4 cup red wine preferably chianti; 1/2 pound mushrooms fresh; 2 each green bell peppers; 2 each tomatoes sliced thinly; 1 clove garlic cloves mashed; 8 each parsley sprigs leaves only

Servings: persons

2 pounds veal cutlets
1 x flour, all-purpose
2 tablespoons olive oil
2 tablespoons salt pork diced
1/2 cup butter sweet
1/4 pound onions peeled and diced
⅓ teaspoon salt
1 x black pepper freshly ground
1/4 cup red wine preferably chianti
1/2 pound mushrooms fresh
2 each green bell peppers
2 each tomatoes sliced thinly
1 clove garlic cloves mashed
8 each parsley sprigs leaves only

1
Pound the cutlets thin and sprinkle them with flour on both sides, shaking off any excess.
2
Place olive oil, salt pork and butter in a skillet; heat.
3
Add onions and saute until medium brown.
4
Add the veal and brown slowly for 3 minutes.
5
Turn over, and cook for 2 minutes longer.
6
Add salt, pepper and wine, cover, and simmer for 5 minutes.
7
Separate stems and caps of mushrooms.
8
Chop the stems fine and cut the caps into thin slices.
9
Discard cores and seeds from peppers and cut them into very thin slices.
10
Add mushrooms, green peppers and tomatoes to the veal, cover, and cook for 5 minutes.
11
Chop garlic and parsley together and stir the mixture into the sauce.
12
Simmer, uncovered, for 10 minutes, or until done.
13
Taste for salt.
14
Drink Chianti with this.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds veal cutlets, 1 x flour, all-purpose, 2 tablespoons olive oil, 2 tablespoons salt pork diced, and more.

Yes, Veal Scaloppine with Chianti falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Scaloppine with Chianti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions