Veal Scaloppine with Mushrooms

Scaloppine ai Funghi

Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

In Italy this dish would probably be made with chanterelles, and if they are available by all means use them. Shiitake mushrooms, however, are more commonly available here, even in supermarkets, and are also delicious with veal.

Total time: 35 minutes


  • ½ small yellow onion
  • 4 ounces shiitake mushrooms
  • 4 ounces white mushrooms
  • 1 pound veal scaloppine
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • Salt
  • Freshly ground black pepper
  • 5 or 6 fresh sage leaves
  • ½ cup heavy cream


  1. Peel and finely chop the onion. Thinly slice the mushrooms.
  2. Pound the veal as described.
  3. Put ½ tablespoon of the butter and the vegetable oil in a large skillet and place over medium-high heat. When the oil and butter are hot and the butter is just beginning to turn color, put in as many scaloppine as will comfortably fit. Lightly brown them on each side, 1 minute or less per side, then place them on a platter. Cook the remaining veal in the same manner, then season with salt and pepper.
  4. Put the remaining tablespoons butter in the pan and add the onion. Sauté, stirring occasionally, until the onion turns a rich golden color, 3 to 5 minutes. Finely shred the sage and add it to the pan. After about 30 seconds, add the sliced mushrooms and season with salt and pepper. Lower the heat to medium and cook until the liquid the mushrooms release is evaporated and the mushrooms begin to brown, about 10 minutes.
  5. Add the cream and cook until it is reduced enough to coat the mushrooms. Return the scaloppine to the pan and turn them in the sauce to heat through. Serve at once.