Prep Time  20minutes
Cook Time  25minutes
Total Time  45minutes

Veal Scallopini with Mushroom Cream Sauce

A good Mushroom Cream Sauce will go with just about anything, but one of my favorites is Veal Scallopini.  In this video, I show you a Recipe for Veal Scallopini with my favorite Mushroom Cream Sauce, that will knock your socks off.  The veal is super tender, and very mild flavored and is the perfect vehicle for this wonderful sauce.  I love the flavor and texture of well cooked mushrooms (used chanterelles), and how can you go wrong with cream.  If you can’t find veal, or if it’s not your thing, the recipe works just as well with chicken or pork.  I hope you enjoy it much as I do.

Recipe Overview & Keys to Success

For your Recipe for Veal Scallopini with Mushroom Cream Sauce to be the best it can, try to make sure you do the following:

  1. Veal scallopini is pounded out very thinly and it’s easy to over cook.  Don’t overcook it, or you’ll turn a tender, delicate piece of veal into shoe leather.  Veal this thin, literally takes about 2 minutes total cooking time.
  2. I really like to cook the mushrooms for the sauce to a well-done stage, where most of the internal water is evaporated, the flavors are concentrated, and the texture is slightly firm.  I don’t love lightly cooked mushrooms as I think they can be a bit mushy/slimy.
  3. Because both the veal and the sauce is rich, I like fairly small servings with a light side dish, but you can easily scale this up for a bigger appetite.

RECIPE FOR VEAL SCALLOPINI WITH MUSHROOM CREAM SAUCE

Ingredients (2 servings)

  • ~6 veal scallopini – about 14 ounces total
  • 1 cup chopped mushrooms (I used chanterelle, but use any type)
  • 1 clove garlic diced
  • 1 shallot diced
  • 1 tablespoon Dijon mustard
  • 1/2 cup chicken stock
  • 1/4 cup white wine
  • 1/4 cup whipping cream
  • 1 tablespoon chopped tarragon
  • 2 tablespoons butter
  • Olive oil

Veal Scallopini with Mushrooms

  • Pre-heat your oven to 200 degrees
  • Break a large saute pan to temperature over medium heat, coat with olive oil and add the mushrooms.  Season with salt and pepper and toss
  • Cook the mushrooms until they are browned and most of the water is evaporated, and remove them to a holding bowl
  • Season the veal scallopini on both sides with salt and pepper
  • In the pan you cooked them mushrooms in, raise the temperature to high, and add the butter, allowing it to melt over high heat
  • Add veal scallopini to the pan and sauté for about 1 minute, then flip and cook another minute until just cooked through
  • Remove the scallopini to a plate and put the plate into the 200 degree oven
  • Add the shallots and garlic to the sauté pan and allow them to soften for ~30 seconds
  • Deglaze the pan with the white wine, and then add the chicken stock
  • Reduce the liquid by half, and then add back the mushrooms, tarragon, and the Dijon mustard
  • Stir to combine, and then add the cream
  • Again reduce, until the sauce reaches the desired consistency
  • Taste the sauce and season with salt and pepper
  • Pull the veal out of the oven, plate and spoon the mushroom cream sauce over the top

Serve it up and enjoy!

Wine Recommendation:  With this veal scallopini and mushroom recipe, I think you can happily serve either a Chardonnay or a Pinot Noir.  An oaky Chardonnay will work well with the cream in the sauce, and the veal is light enough not to over power it.  For something more robust, try a Pinot Noir. I’m a big fan of Pinot and mushrooms, and the light tannin in the wine will be tempered by the creamy sauce.

Veal Scallopini with Mushroom Cream Sauce Recipe

Comments (1388 )

I had some thin veal scaloppini and a container of brown and white beech mushrooms to use up. This recipe was awesome! thanks! I substituted what I had on hand - so used 1/2 and 1/2 cream instead of whipping cream and an onion instead of a shallot. Used a bit less mustard and a bit less tarragon as I was using dried tarragon. I added a bit more 1/2 and 1/2 at the end just to thin my sauce a bit more. Very good! I will definitely make this again on purpose now! We had it with steamed green beans and white rice (i had a bag in the freezer to defrost). But would love this with a big green salad too. Thank you for sharing this recipe.
Love the recipe! A nyone can do it substituting chix or pork for same results.You just need to be ready and Quick fo.r the Last 2 steps. Enjoy!!!
This recipe was horrible, I mean REALLY horrible. The tarragon was overpowering and combined with the dijon it left a filthy aftertaste in the mouth. We couldn't finish it.
Tried this recipe and it did everything it was intended to do. To Alexander who was not so happy with the recipe I'm wondering if you might have used Russian tarragon as it is often sold as tarragon without it being qualified as Russian. French tarragon is an entirely different beastie. It is much more subtle whereas the Russian kind is overpowering and can be bitter. Also with Dijon mustard Russian tarragon is less than friendly. Personally I find the two do not marry well. P
Lovely recipe, adapted slightly to use what I had, used some hot water to deglaze the frypan, no tarragon, added back the meat juices from the tray in the oven with the cooked veal to the pan with the mushrooms which made a little bit more of the delicious sauce, Yumo
Anxious to try this recipe so would like to print it without all of the added items.
I tried the dish, it is tasty as I did it for the first time it turned to some adequate nature next time I will make it perfect. Thank you for the veal scallopini mushroom cream sauce. Keep it up your efforts and continue with same passion and provide us many more dishes.

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