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I know I’ve said it so many times, but my mother made the best “everything”. Another one of my favorites was her Veal scallopine. Like so many of her recipes it was outrageously good and made with the most minimal ingredients. I don’t know how she made her scallopine taste so good, but I am pretty sure it always started with butter and olive oil. I’m also pretty certain that her scallopine were very (and I mean VERY) thin. Besides the seasonings and flavors I think the trick to any veal scallopine (or at least my Mother’s) is that it’s pounded paper thin and not over cooked.
Sometimes I remember my mother adding mushrooms and it would become more of a veal marsala. I recently made a similar dish for my family which reminded of the good old days of my Mother’s kitchen. I took about 6 slices of very thin veal scaloppine, dredged it lightly with flour, sauteed them (in two batches) with olive oil and butter. To this dish I added some sauteed sliced mushrooms and crumbled crispy prosciutto di parma.
Another great thing about this dish is that this can all be done in one pan. I used the same pan to saute the veal, then the mushrooms and then too crisp the prosciutto. When done I combine the mushrooms and prosciutto with a tablespoon of butter, a splash of vermouth and chicken stock. Then I bring bring to a simmer and return the veal scallopine, simmer and coat for a few minutes and serve. At the very end I also added some sprigs of fresh rosemary.
That’s it quick, simple and flavorful. Give it a try and of course let me know what you think!
Mangia and enjoy!
Veal Vermouth Scallopine
- 6 slices Veal Scaloppini very thin
- Flour for dredging
- 3 Tablespoons of butter divided
- 2 Tablespoons olive oil
- 8 oz of button mushrooms sliced
- 2 slices of prosciutto di parma toasted and crumbled
- Chicken Stock
- Fresh Rosemary for garnish
- Salt and Pepper
- Season veal with salt and pepper. Dredge through flour;dust off excess. Saute (in batches if necessary) veal scallopini on medium heat until cooked through and golden brown on both sides. Set aside and cover.
- Saute mushrooms on medium heat in pan for 3-5 minutes or until softened and golden in color. Remove and set aside. Place prosciutto in pan and crisp on both sides. Remove, let cool slightly and crumble into pieces.
- Return the mushrooms and prosciutto to the pan with 1 tablespoon of butter and saute for 1-2 minutes on medium high heat, carefully add a splash of vermouth and chicken stock. Bring to a simmer with a few sprigs of fresh Rosemary. Return the veal scallopini to the pan. Simmer and coat the veal through the sauce for an additional 2 minutes and then serve.