Once Upon A Thyme – Veal Scallopini

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Adina Yaakov

Veal Scallopini is a classic dish made with thin, tender veal cutlets that are lightly floured and quickly pan-seared until golden. It’s finished in a mushroom sauce with white wine, garlic, and onions, then rounded out with chicken broth, coconut milk, and a splash of lemon for balance. The sauce comes out rich and silky, coating the veal nicely without feeling heavy. Served over pasta and topped with fresh parsley, it’s a comforting, simple take on a well-loved dish that feels like restaurant quality food made at home.

Ingredients:

  • 1.5 lbs. veal cutlets, pounded thin
  • Salt and pepper
  • 1 cup flour
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 tbsp margarine
  • 2 cups sliced mushrooms
  • 6 cloves minced garlic
  • 1 cup white wine
  • 1 cup chicken broth
  • 2 tbsp  lemon juice
  • 1 cup coconut milk
  • 1 box pasta, cooked according to directions
  • Handful fresh parsley
  • Lemon slices for serving
  1. Add the all-purpose flour, salt and black pepper to a shallow bowl or plate. Mix to combine.
  1. Season the veal cutlets with salt and pepper, then dredge them in the flour mixture.
  2. Place a large frying pan over medium heat. When the pan is hot, add the olive oil, followed by the floured cutlets.
  3. Cook the cutlets for 1-2 minutes, then turn them over and cook for another minute or two. Remove the meat from the pan and place it on a plate while you finish the dish.
  4. Add the margarine to the same pan, and turn the heat up to medium-high. When the margarine is melted, add the onions to the pan and cook for 6-7 minutes.
  5. Add the mushrooms and cook, stirring occasionally, until browned and their moisture has evaporated (about 8–10 minutes).
  6. Season with salt and pepper, then add the garlic and cook for 30–60 seconds until fragrant.
  7. Lower the heat and add the wine to deglaze the pan, scraping the bottom to loosen the browned bits. Let the wine simmer for 2–3 minutes to reduce slightly.
  8. Add the chicken broth, coconut milk, and lemon juice to the pan.
  9. In a small bowl, mix 2 tbsp flour with ¼ cup cold water to make a slurry. Stir the slurry into the sauce and simmer until thickened.
  10. Return the cutlets to the pan and cook until heated through and the sauce has slightly thickened. Re-season with salt and black pepper if needed.
  11. Garnish with chopped Italian parsley and lemon slices. Serve on top of pasta and garnish with fresh parsley and lemon slices..