veal scallopini

Recipe by
Lou Kostura
Belmont, CA

This is an old childhood favorite, I do not make it very often but when I do it sure brings back memories and I just love the flavor. For those of you with a issue with veal, don't use it, this recipe will work just as well with thinly sliced beef, chicken, or pork. I just happened upon a great deal on veal and jumped at the chance.

yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For veal scallopini

  • 1 1/2 lb
    veal thinly sliced into 1 1/2" strips
  • 1/2 c
    all purpose flour
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 1 lb
    mushrooms thinly sliced
  • 1 can
    optional to fresh mushrooms
  • 8 oz
    beef broth
  • 1
    yellow onion sliced thin
  • 1/2 c
    dry white wine
  • 15 oz
    tomatoe sauce
  • 1/2 stick
    butter, unsalted
  • 1 Tbsp
    thyme, dried
  • 1 pkg
    egg noodles, no-yolk variety wide

How To Make veal scallopini

  • 1
    thinly slice veal ( or your choice of meat ) into 1 1/2 inch long x 1/2 inch wide stripes
  • 2
    put flour, salt and pepper into zip lock bag, add meat and seal. shake to coat meat
  • 3
    add butter to large skillet and brown meat, about 10 minutes. you may have to work in small batches to prevent overcrowding the pan
  • 4
    add all the ingredients except the noodles, stir, cover and simmer 45-60 minuted until everything is very tender and thickens up. stir occasionally to prevent sticking
  • 5
    cook 1 package extra wide egg noodles per package instructions. serve meat over noodles and enjoy
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