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Catholic Recipe: Veal Scaloppini Sauterne


  • 2 pounds veal cutlets, pounded wafer-thin
  • seasoned flour (salt and pepper added)
  • garlic
  • 3 Tablespoons olive or vegetable oil
  • 1 cup beef or chicken broth
  • 1/2 pound mushrooms, thinly sliced
  • 1 teaspoon tarragon vinegar
  • 1 Tablespoon chopped parsley
  • 1 bay leaf
  • 1/2 cup sautérne
  • grated Parmesan cheese


Serves: 6

Yield: 2 pounds veal cutlets

Prep Time: 1 hour

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: Italy


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Veal Scaloppini is a very popular Italian dish, and simple to make. After cutlets are browned, they are cooked in a nice wine sauce.


Coat cutlets very lightly with seasoned flour. Rub frying pan with garlic. Cook cutlets in olive or vegetable oil over low heat until lightly browned. Add broth slowly. Add mushrooms; bring to boil. Lower heat; cover; simmer 20 minutes, turning veal at least once. Add vinegar, parsley, bay leaf, and wine; bring to boil; remove from heat; serve at once with grated Parmesan cheese. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965