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


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


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

About this Recipe

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