Recipe courtesy of Vincenzo's

Vincenzo's Veal Scaloppine

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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4 (2 ounce) veal scaloppine

1 cup flour


White pepper

1 ounce clarified butter

1 teaspoon minced shallots

1 cup sliced mushrooms

1/2 teaspoon drained capers

1 ounce white wine

1 tablespoon lemon juice

4 ounces veal broth

Freshly ground black pepper

4 crescents peeled honeydew

4 crescents peeled cantaloupe

Chopped parsley


  1. Place the flour in a shallow pan and season with salt and white pepper. Lightly dust the veal in the seasoned flour. Saute the veal in clarified butter quickly, until just rare. Remove from the pan and set aside. Add the shallots, mushrooms, and capers. Cook until the mushrooms are tender, about 6 minutes. Deglaze the pan with wine. Add the lemon juice and veal stock and simmer until the sauce reduces by half. Season with salt and pepper. Pour over veal. Garnish with melon and parsley.
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