Italian Veal Scaloppine

Veal scallops Scaloppine alla Panna


  • 4 veal steaks 1/4 in thick
  • 2 tablespoons olive oil
  • 1 small chopped onion
  • 1/4 cup dry sherry
  • 2 teaspoons flour
  • 1/2 cup beef broth
  • 1/4 lb Sliced mushrooms
  • 3 tablespoons heavy cream


1. Pound the thin veal with meat mallet until became very thin

2. In heavy skillet, heat the olive oil, cook the steaks turning once until become well browned both sides, remove from the skillet.

3. Add the onion, and cook stirring 2 min, then add cherry and bring to boil, reduce the heat and boil uncovered for 30 second, then add the flour stirring for 2 min

4. Add the beef broth, stirring in wooden spoon or whisker, return the veal to skillet with mushroom, cover and simmer gently about 8 min

5. Stir in cream about 1 min and serve immediately... enjoy