Veronica'S Veal Scaloppine Recipe

Name: Veronica'S Veal Scaloppine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. hot water; 1 small can tomato sauce; 4 Tbsp. butter (or olive oil); 1/4 onion (medium size), minced; 1/2 lb. raw sliced mushrooms; 1 lb. Italian-style veal cutlets; salt and pepper to taste; oregano to taste; basil to taste; 1 clove garlic, minced; 1 Tbsp. grated Parmesan cheese; some flour to which salt and pepper has been added; Chianti or wine of preference; 1/2 lb. cooked angel hair or vermicelli

Servings: persons

1 1/2 c. hot water
1 small can tomato sauce
4 Tbsp. butter (or olive oil)
1/4 onion (medium size), minced
1/2 lb. raw sliced mushrooms
1 lb. Italian-style veal cutlets
salt and pepper to taste
oregano to taste
basil to taste
1 clove garlic, minced
1 Tbsp. grated Parmesan cheese
some flour to which salt and pepper has been added
Chianti or wine of preference
1/2 lb. cooked angel hair or vermicelli

1
Cut partially frozen veal cutlets into bite-size pieces.
2
Melt butter in a Dutch oven.
3
Flour veal and brown in butter.
4
Remove meat to bowl and reserve.
5
Add onion and garlic to butter; brown several seconds.
6
Then add sliced mushrooms.
7
Return meat to pot; add tomato sauce, hot water, oregano, basil, 1/2 cup wine and grated cheese.
8
Serve over pasta.
9
Grate additional cheese and some fresh parsley.
10
Serve with hot baked garlic bread.

135

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: 1 1/2 c. hot water, 1 small can tomato sauce, 4 Tbsp. butter (or olive oil), 1/4 onion (medium size), minced, and more.

Yes, Veronica'S Veal Scaloppine 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!

Veronica'S Veal Scaloppine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions