Veal Scallopini

Veal Scallopini

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  • Preparation time: 
  • Cooking time: 


  • butter: 3 tbsp
  • olive oil: 1 tbsp
  • flour: 3 tbsp, divided
  • salt: to taste
  • pepper: to taste
  • veal: 4 thin cutlets, about 1 lb
  • lemon juice: 1 tbsp
  • parsley: 1 tbsp



Calories: 248


  1. Remove the paddle from the bowl.
  2. Add butter and olive oil. Set the power level to position 4, press bottom heating element button and press on/off button and let it heat for 2 minutes.
  3. Meanwhile place 2 tablespoons flour in a flat dish; season with salt and pepper. Lightly flour cutlets, shaking off extra flour. Place directly into bowl with hot butter and oil. Cook for 2-3 minutes per side and remove from pan. (Note if all the meat does not fit in a single layer, cook in 2 batches.)
  4. Add the remaining 1 tablespoon flour to the butter and oil in bowl and whisk until smooth. Add the wine and broth and let simmer for 10-12 minutes until thickened.
  5. Stir in lemon juice, salt and pepper and spoon over the cutlets. Chop parsley and sprinkle over veal. Serve immediately.

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