My cooking adventures

Each week I am trying a new dish that I have never cooked before. This is what I cooked today!

TASTE OF HOME – Click on the link below for the web version of the recipe

Best Veal Scallopini

Veal 001 (Copy)


  • 2 veal cutlet (about 4 ounces each)
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1/4 pound fresh mushrooms, thinly sliced
  • 1/3 cup chicken broth
  • 2 teaspoons minced fresh parsley


  • Flatten cutlets to 1/8-in. thickness. In a resealable plastic bag,combine the flour, salt and pepper. Add veal; seal bag and shake to coat evenly. In a skillet, heat 2 tablespoons butter and oil. Add veal; cook over medium heat for about 1 minute on each side or until juices run clear. Remove and keep warm.
  • Add mushrooms to skillet; cook and stir for 2-3 minutes or until tender. Spoon over veal. Stir broth into skillet, stirring up any browned bits. Add parsley and remaining butter; cook and stir 2 minutes longer or until slightly thickened. Pour over veal and mushrooms. Yield: 2 servings.

I served the veal with mashed potato, silver-beet (from my garden), Brussels sprouts and carrots.

6 thoughts on “My cooking adventures

    • Thanks Ranu! If I was cooking it again I would let it brown a bit more. I think I put the meat into the frying pan too soon and the butter/oil wasn’t quite hot enough. It would be great to get one of your recipes for me to try out :-).

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