Veal Scaloppine with Tomatoes and Cremini Mushrooms

Italian-Inspired Veal Scaloppine with Mushroom and Tomato Pan Sauce

Chef Naomi Ross brings her Italian-inspired veal scaloppine to the Prairie Street Culinary Kitchen, transforming veal rib chops into tender cutlets paired with a rich mushroom and tomato pan sauce.

Recipe Details

• Servings: 2–4
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Cuisine Type: Kosher, Italian
• Diet Tags: Kosher, Dairy-Free

Ingredients

• 2 Prairie Street Veal Rib Chops
• ½ cup flour
• 1 large shallot, chopped
• 3 cloves garlic, minced
• ½ cup dry kosher white wine, such as Chardonnay
• ¼ cup low-sodium chicken stock
• 8 oz cremini mushrooms, sliced
• ½ teaspoon dried oregano
• 1 pint cherry tomatoes, halved
• Parsley, finely chopped for garnishing
• ¼ cup extra virgin olive oil
• ½ teaspoon kosher salt, plus more to taste
• Freshly ground black pepper

Instructions

1. Remove veal chop from bone and filet each chop in half.
2. Place veal between two sheets of plastic wrap and pound into ¼-inch thick cutlets (4 total).
3. Season cutlets with ½ teaspoon kosher salt and black pepper.
4. Dredge cutlets in flour, shaking off excess.
5. Heat olive oil in skillet over medium-high heat.
6. Brown cutlets on each side, about 1 minute per side. Transfer to plate.
7. Reduce heat to medium; sauté shallots for 2 minutes, then garlic for 1–2 minutes.
8. Add wine, stock, mushrooms, oregano, and salt/pepper. Cook 3–4 minutes until mushrooms soften.
9. Add tomatoes and cook 2–3 minutes until slightly softened.
10. Return veal to pan, spoon sauce over cutlets, and simmer 4–5 minutes until sauce thickens.
11. Plate over spinach, pasta, or mashed potatoes. Spoon extra sauce on top and garnish with parsley.

Chef's Tips

• Pound veal evenly to ensure quick and uniform cooking.
• Use a mix of cremini and shiitake mushrooms for deeper flavor.
• Deglaze the pan well to capture all the caramelized bits for your sauce.

Storage and Reheating

Store leftovers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of stock or water.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes, prepare the sauce and veal separately, then combine and reheat gently before serving.

What can I substitute for veal?

You can use thinly pounded chicken breast or turkey cutlets.

Can I use canned tomatoes?

Yes, but drain them well to avoid watering down the sauce.

Nutrition Information

Per Serving: Approximately 380 calories | Protein: 32g | Carbs: 14g | Fat: 20g