Veal Scaloppine ai Funghi
This scaloppine ai funghi recipe is a tender and flavorful dish, made with veal, sautéed mushrooms, and white wine. It’s easy to prepare, full of rich flavors, and perfect for dinner parties or family meals.
What makes this Italian dish stand out for me is how quickly it comes together while still tasting so indulgent.
The veal stays juicy and tender, thanks to a quick sear in the pan, while the mushrooms soak up all the savory goodness from the pan, making every bite extra flavorful.
The white wine sauce just pulls everything together on this scaloppine ai funghi dish, creating a rich, slightly tangy finish that’s perfect for spooning over mashed potatoes, risotto, or even a thick slice of crusty bread. Honestly, the sauce alone could be a meal!
How to Make Veal Scaloppine ai Funghi
Start by heating 2 tablespoons of olive oil and a tablespoon of butter in a large skillet over medium heat. You’ll get that rich, savory aroma filling your kitchen as the butter melts into the olive oil.
Throw in the garlic (skin on!) and sauté until it turns slightly brown. Don’t rush this part; let the garlic release all its wonderful flavors.
Once the garlic is done, add the frozen mixed mushrooms (about a pound) and season them with salt and pepper. Stir them around, letting them cook until they’re browned and the moisture has evaporated. This is when the mushrooms start to get a beautiful, deep flavor.
Discard the garlic now—it’s done its job, adding all that flavor into the oil. Remove the mushrooms from the pan and set them aside.
Now it’s time for the veal! Take your veal cutlets (1 ½ pounds, thinly sliced) and season them generously with salt and pepper.
To get that nice, golden crust, lightly dredge them in flour. Don’t overdo it, just a thin coating will do.
If your veal cutlets are a bit thicker than you’d like, you can gently pound them with a meat mallet to make them more even in thickness. This helps them cook more quickly and evenly, which is key for achieving that tender texture on scaloppine ai funghi.
Wipe the skillet you used for the mushrooms with a paper towel to remove any excess moisture and leftover bits (we want that perfect crust on the veal). Now, heat a good glug of olive oil over medium heat.
Add the veal to the pan, don’t overcrowd it! If needed, work in batches. You want the veal to have room to cook and brown on both sides. Pan-fry for about 1-2 minutes per side, or until they’re golden and slightly crisp on the outside but still tender inside.
This quick sear locks in all the flavor, keeping the meat juicy. If you’re working in batches, set the cooked veal aside while you finish the rest.
Once all the veal is cooked, return the mushrooms to the pan. It’s time for the fun part: pour in about ½ cup of white wine. This will deglaze the pan, loosening all those flavorful brown bits stuck to the bottom (those are the best parts!).
Let the wine simmer for a few minutes, reducing down until it becomes a rich sauce. You’ll notice the mushrooms soaking up all the wine and turning into a perfect, savory accompaniment to the veal.
The sauce should thicken slightly, but if you want it thicker, just let it cook a bit longer.
Once the sauce has thickened to your liking, sprinkle the whole dish with some chopped fresh parsley to brighten things up with a bit of color and fresh flavor.
Serve your scaloppine ai funghi immediately, and watch how everyone at the table dives in!
Ways to Serve This Italian Dish
- Serve it over a bed of creamy mashed potatoes or risotto to soak up that delicious sauce.
- For something lighter, try pairing it with a fresh green salad.
- If you’re feeling extra indulgent, a slice of crusty bread will be perfect for mopping up any leftover sauce.
Veal scaloppine ai funghi is perfect for a family dinner, but it’s also fancy enough for guests, trust me, everyone will be impressed.
Plus, it’s so easy to make, you’ll be savoring that warm, flavorful meal in no time. Enjoy!
Cook’s Notes
Scaloppine: The word scaloppine comes from the Italian word scaloppa. It refers to thinly sliced pieces of meat, usually veal, that are quickly cooked in a pan.
Veal: Veal is the meat of a young calf, and it’s known for its delicate flavor and tender texture. If you can’t find veal, you can substitute it with chicken or pork cutlets, though veal adds a unique tenderness and flavor that’s hard to replicate on this scaloppine ai funghi dish.
Funghi: In Italian, funghi means mushrooms. For this recipe, you can use any mixed variety of mushrooms, but cremini, button mushrooms, and porcini are particularly great choices. If you can find wild mushrooms, like chanterelles or morels, they’ll elevate the dish even further.
Why Mushrooms Work Well Here: Mushrooms bring a savory, earthy flavor that pairs perfectly with veal, and they help add a hearty, meaty feel to this dish, even though it’s not overly heavy. When cooked properly, mushrooms absorb the wine and juices from the pan, creating a rich, flavorful sauce that coats the veal perfectly.
Wine for Deglazing: A dry white wine works best for this scaloppine ai funghi recipe, as it adds just the right amount of acidity to balance the richness of the veal and mushrooms. Something like Pinot Grigio or Sauvignon Blanc will do the trick. The wine will also help deglaze the pan, lifting all those delicious browned bits (fond) from the bottom, which is where all the flavor comes from!
More Italian Recipes to Try
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Veal Scaloppine ai Funghi
Ingredients
- 1 ½ pounds veal (thin cutlets)
- 1 pound frozen mixed mushrooms
- all-purpose flour (as needed)
- 1 clove garlic (slightly crushed, skin on)
- extra virgin olive oil (as needed)
- 1 tablespoon butter
- salt and pepper (to taste)
- ½ cup white wine
- fresh parsley (chopped)
Instructions
- In a large skillet, heat 2 tablespoons of olive oil and butter over medium heat. Add the garlic and sauté until slightly browned.
- Add the mushrooms and season with salt and pepper. Cook until browned and all the juices have evaporated. Discard the garlic and remove the mushrooms from the pan.
- Season the veal cutlets with salt and pepper, then lightly flour them. If your cutlets are a bit thick, you can gently pound them for even and fast cooking.
- Wipe the pan with a paper towel and add a good glug of olive oil. Heat over medium heat.
- Pan-fry the veal for 1-2 minutes per side or until slightly browned. If needed, work in batches so the meat cooks evenly.
- Return the mushrooms to the pan with the veal and pour in the wine. Bring to a simmer.
- Scrape the bottom of the pan to loosen up the browned bits and cook until the sauce has reduced and thickened to your liking.
- Sprinkle the scaloppine with parsley and serve immediately.
Tips & Notes
- You can use fresh or frozen mushrooms. Cremini, button, or porcini works well for this recipe.
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc to balance flavors and lift all those tasty browned bits!
