Veal Scallopini

Lou Kostura


This is an old childhood favorite, I do not make it very often but when I do it sure brings back memories and I just love the flavor.

For those of you with a issue with veal, don't use it, this recipe will work just as well with thinly sliced beef, chicken, or pork. I just happened upon a great deal on veal and jumped at the chance.


☆☆☆☆☆ 0 votes

20 Min
1 Hr
Stove Top


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1 1/2 lb
veal thinly sliced into 1 1/2" strips
1/2 c
all purpose flour
1 tsp
1 tsp
1 lb
mushrooms thinly sliced
1 can(s)
optional to fresh mushrooms
8 oz
beef broth
yellow onion sliced thin
1/2 c
dry white wine
15 oz
tomatoe sauce
1/2 stick
butter, unsalted
1 Tbsp
thyme, dried
1 pkg
egg noodles, no-yolk variety wide

How to Make Veal Scallopini


  • 1thinly slice veal ( or your choice of meat ) into 1 1/2 inch long x 1/2 inch wide stripes
  • 2put flour, salt and pepper into zip lock bag, add meat and seal. shake to coat meat
  • 3add butter to large skillet and brown meat, about 10 minutes. you may have to work in small batches to prevent overcrowding the pan
  • 4add all the ingredients except the noodles, stir, cover and simmer 45-60 minuted until everything is very tender and thickens up. stir occasionally to prevent sticking
  • 5cook 1 package extra wide egg noodles per package instructions. serve meat over noodles and enjoy

Printable Recipe Card

About Veal Scallopini

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: Italian
Dietary Needs: Dairy Free
Other Tags: Quick & Easy, Heirloom
Hashtags: #Noodles, #scallopini, #Veal

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