Veal Scaloppine With Wild Mushrooms And Marsala

Name: Veal Scaloppine With Wild Mushrooms And Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 None thin veal cutlets (2 oz each); 1/3 cup extra virgin olive oil; 1 clove garlic, chopped; 2 small zucchini, cut into 1/4-inch dice; 5 oz wild mushrooms, quartered; 8 oz cherry tomatoes, quartered; 1/3 cup pitted green olives, sliced; 6 slices pancetta, halved lengthwise; 1/3 cup olive oil; 3/4 cup flour; 3/4 cup marsala wine; 3 tbsp lemon juice; 1/3 cup heavy cream; 4 tbsp (1/2 stick) butter, diced; None None Roasted baby potatoes, to serve

Servings: persons

12 None thin veal cutlets (2 oz each)
1/3 cup extra virgin olive oil
1 clove garlic, chopped
2 small zucchini, cut into 1/4-inch dice
5 oz wild mushrooms, quartered
8 oz cherry tomatoes, quartered
1/3 cup pitted green olives, sliced
6 slices pancetta, halved lengthwise
1/3 cup olive oil
3/4 cup flour
3/4 cup marsala wine
3 tbsp lemon juice
1/3 cup heavy cream
4 tbsp (1/2 stick) butter, diced
None None Roasted baby potatoes, to serve

1
Preheat the oven to 325u00b0F. Place veal cutlets between two sheets of plastic wrap and pound gently with a meat mallet until 1/8-inch thick.
2
Heat extra virgin olive oil in a large skillet on high heat. Cook garlic 30 seconds. Add zucchini; cook for 2 mins. Add mushrooms; cook for a further 1-2 mins. Remove from heat. Stir in tomatoes and olives; season to taste. Divide among 4 serving plates; keep warm.
3
Place pancetta on a parchment paper-lined baking pan. Cook in oven for 5-6 mins or until crispy. Set aside.
4
Season veal cutlets, then dust both sides with flour, shaking off excess. Cook veal in 2 batches. Heat half the olive oil in a large skillet on high heat. Cook veal for 1 min on each side. Deglaze pan with half the marsala. Add half each of the lemon juice and cream; bring to a boil. Divide veal among 2 of the serving plates. Remove pan from heat. Swirl in half the butter. Spoon sauce over veal; keep warm. Repeat process with remaining veal.
5
To serve, add crispy pancetta and roast potatoes (if using) to the serving plates.

632

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 12 None thin veal cutlets (2 oz each), 1/3 cup extra virgin olive oil, 1 clove garlic, chopped, 2 small zucchini, cut into 1/4-inch dice, and more.

Yes, Veal Scaloppine With Wild Mushrooms And Marsala 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!