Best 13 Veal Scaloppine With Eggplant And Mushrooms Recipes

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Indulge in the exquisite flavors of Veal Scaloppine with Eggplant and Mushrooms, a culinary masterpiece that combines the best of Italian cuisine. This delectable dish features tender slices of veal, coated in a golden-brown crust and cooked to perfection, accompanied by a medley of sautéed eggplant and earthy mushrooms. The rich and savory sauce, made from a combination of white wine, chicken broth, and herbs, elevates the flavors of the veal and vegetables. This recipe strikes a balance between the delicate texture of the veal, the soft and succulent eggplant, and the hearty mushrooms, creating a harmonious and mouthwatering experience. Alongside this classic recipe, you'll also discover variations such as Veal Scaloppine with Lemon Butter Sauce, a vibrant and tangy take on the dish, and Veal Scaloppine with Marsala Wine Sauce, where the rich and nutty flavors of Marsala wine add a layer of sophistication. For a vegetarian twist, the recipe for Eggplant Parmesan offers a delightful combination of crispy eggplant slices, layered with savory tomato sauce and melted cheese, creating a comforting and flavorful dish.

Check out the recipes below so you can choose the best recipe for yourself!

BEST VEAL SCALLOPINI



Best Veal Scallopini image

I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

2 veal cutlets (about 4 ounces each)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1/4 pound fresh mushrooms, thinly sliced
1/3 cup chicken broth
2 teaspoons minced fresh parsley

Steps:

  • Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.

LIDIA'S VEAL AND EGGPLANT GRATINATE (FOR ONE)



Lidia's Veal and Eggplant Gratinate (for One) image

Provided by Lidia Bastianich

Categories     dinner, for one, main course

Time 30m

Yield 1 serving

Number Of Ingredients 11

1 small eggplant or zucchini, about 6 inches long
Salt and ground black pepper
Flour for dredging
Light olive oil (not extra virgin) or vegetable oil for browning
4 ounces thinly sliced veal scaloppine or chicken breast
1 tablespoon butter
1 shallot, minced
Splash of white wine or dry vermouth
6 basil leaves, or 1 tablespoon freshly chopped parsley, more for garnish
1/4 cup good quality tomato sauce, preferably homemade
3 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees. If using eggplant, cut off ends and slice off two long strips of skin, one on each side. With 1 skin side up, so that each slice will have skin on both sides, slice eggplant lengthwise, 1/4inch thick. Sprinkle with salt and pepper, and dredge lightly in flour. If using zucchini, slice on diagonal, 1/4 inch thick.
  • In a 6- to 8-inch ovenproof skillet (see Note), heat 1 tablespoon oil. Brown vegetable slices lightly on both sides, working in batches if necessary to avoid crowding pan. Add more oil as needed to keep pan lightly oiled. Remove and drain on paper towels.
  • Sprinkle veal or chicken with salt and pepper, and dredge lightly in flour. Melt butter in same pan until it bubbles, then brown meat lightly on both sides. Remove and drain on paper towels. Add shallot to pan and cook, stirring, until slightly softened, about 2 minutes. Pour in wine and simmer until syrupy.
  • Turn off heat and place pieces of meat in skillet. Lay basil leaves or parsley over them, then arrange vegetable slices on top. Spoon tomato sauce over, sprinkle cheese on top, and pour about 2 tablespoons water (more or less, depending on thickness of tomato sauce) around edges of pan. Bake 8 to 10 minutes, until meat is cooked through and liquid in bottom of pan is thickened. Sprinkle with torn basil or chopped parsley; serve with crusty bread.

Nutrition Facts : @context http, Calories 818, UnsaturatedFat 23 grams, Carbohydrate 48 grams, Fat 45 grams, Fiber 16 grams, Protein 46 grams, SaturatedFat 19 grams, Sodium 1873 milligrams, Sugar 23 grams, TransFat 1 gram

VEAL SCALOPPINE WITH MUSHROOMS BORDELAISE



Veal Scaloppine With Mushrooms Bordelaise image

Provided by Craig Claiborne

Categories     dinner, main course

Time 15m

Yield 4 - 6 servings

Number Of Ingredients 10

12 slices veal scaloppine, about 1 1/4 pounds
3/4 pound mushrooms
2 tablespoons olive oil
1/4 cup peanut, vegetable or corn oil
1/4 cup flour
Freshly ground pepper to taste
2 tablespoons butter
1/3 cup finely chopped shallots
1/3 cup dry white wine
1/4 cup finely chopped parsley

Steps:

  • Pound the scaloppine on a flat surface with a flat mallet. Do not break the tissues. Set aside.
  • Slice the mushrooms thinly. There should be about five cups. Set aside.
  • Heat the olive oil in a large skillet. When it is hot and almost smoking, add the mushrooms. Cook over moderately high heat until the mushrooms give up their liquid. Cook until the liquid evaporates and the mushrooms are browned. Set aside.
  • Heat the peanut oil in a heavy skillet. Dredge the scaloppine in flour seasoned with pepper. Cook the scaloppine, a few at a time, on both sides until lightly browned, about 45 to 60 seconds on each side. As they are cooked transfer them to a warm platter.
  • Pour off the oil from the skillet in which the scaloppine cooked. Add the butter and when it is hot, add the mushrooms. Cook briefly, shaking the skillet and turning the mushrooms. Add the shallots and cook briefly, stirring. Add the wine and cook, stirring to dissolve the brown particles that cling to the bottom of the skillet. Pour the mushrooms over the veal and serve sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 53 milligrams, Sugar 2 grams, TransFat 0 grams

VINCENZO'S VEAL SCALOPPINE



Vincenzo's Veal Scaloppine image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

4 (2 ounce) veal scaloppine
1 cup flour
Salt
White pepper
1 ounce clarified butter
1 teaspoon minced shallots
1 cup sliced mushrooms
1/2 teaspoon drained capers
1 ounce white wine
1 tablespoon lemon juice
4 ounces veal broth
Freshly ground black pepper
4 crescents peeled honeydew
4 crescents peeled cantaloupe
Chopped parsley

Steps:

  • Place the flour in a shallow pan and season with salt and white pepper. Lightly dust the veal in the seasoned flour. Saute the veal in clarified butter quickly, until just rare. Remove from the pan and set aside. Add the shallots, mushrooms, and capers. Cook until the mushrooms are tender, about 6 minutes. Deglaze the pan with wine. Add the lemon juice and veal stock and simmer until the sauce reduces by half. Season with salt and pepper. Pour over veal. Garnish with melon and parsley.

VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE



Veal Scaloppine with Mushroom Marsala Sauce image

Provided by Nancy Fuller

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

1 1/2 pounds boneless veal loin, sliced into 12 rounds
1 teaspoon dried oregano
Zest of 1 lemon
Kosher salt and freshly ground black pepper1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter
1 small yellow onion, cut into small dice
3 cups sliced mushrooms
2 tablespoons Marsala wine
1 tablespoon capers, drained and rinsed
1 teaspoon Dijon mustard
1/2 cup chicken broth
1/4 cup chopped fresh parsley

Steps:

  • Place each veal round between 2 pieces of plastic wrap and pound to a 1/4-inch thickness, using a meat mallet or the bottom of a small, heavy pan. Transfer the veal to a baking sheet. Combine the oregano, lemon zest, 2 teaspoons salt and 1 teaspoon pepper in a small bowl, then rub over the veal. Cover in plastic and place in the refrigerator for at least 30 minutes.
  • Remove the veal from the refrigerator and dredge in flour to coat both sides. Shake to remove excess flour, then set the veal aside on a plate or tray.
  • In a large skillet, heat 4 tablespoons of the butter over medium heat until melted and bubbling. Working in batches, fry the veal until golden and just cooked through, about 2 minutes per side. Remove from the pan and set aside.
  • Add the remaining 4 tablespoons butter and the onions to the pan and cook until the onions are softened, 2 to 3 minutes. Add the mushrooms, Marsala, capers, mustard, 1 teaspoon salt and 1 teaspoon pepper, and saute until soft and golden, 3 to 5 minutes. Add the chicken broth and cook until the sauce is reduced by half and thickened.
  • Transfer the cooked veal to a serving plate and pour the sauce all over it. Top with the parsley and serve.

VEAL SCALOPPINE WITH GRAPES AND MUSHROOMS



Veal Scaloppine With Grapes and Mushrooms image

Tender veal in a mushroom Marsala gravy.With grapes to show that the wine is in this dish and the grapes giving a nice freshness. The mushrooms and grapes make the veal go a bit farther keeping the cost down withor losing any flavor!

Provided by Rita1652

Categories     Veal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs veal cutlets (cut 1/4-inch thick about 10 pieces)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
1 teaspoon garlic powder
1 teaspoon italian seasoning
2 tablespoons unsalted butter
4 tablespoons olive oil
1 lb button mushroom, wiped clean and quartered
1 large onion, sliced
2 garlic cloves, sliced
2 cups beef stock
1/2 cup marsala wine or 1/2 cup sherry wine
1 cup red seedless grapes, cut in 1/2

Steps:

  • Season veal with salt and pepper.
  • Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture.
  • In a large hot frying pan heat 1/2 the butter and 1/2 the oil cook the veal 4 to 5 minutes until golden brown, turning once.
  • Remove from pan and keep warm.
  • Add remaining butter and oil to skillet and cook mushrooms for 5 minutes stirring all the time; add onions and cook for 3 more minutes; add garlic cook 1 more minute; till golden brown; add Marsala wine simmer 1 minute.
  • Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well.
  • Add beef stock, bring to boil and simmer 2 to 3 minutes.
  • Return meat and any accumulated juices to the pan.
  • Reheat 1 to 2 minutes.
  • Toss in the grapes just to coat.
  • Serve veal topped with sauce and mushrooms and grapes.

Nutrition Facts : Calories 452.3, Fat 21.1, SaturatedFat 7, Cholesterol 103.2, Sodium 752.6, Carbohydrate 21.3, Fiber 1.7, Sugar 7.4, Protein 27

SCALOPPINE WITH ANY MEAT



Scaloppine With Any Meat image

You can use any kind of meat to make these dead-simple scaloppine - veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn't do any harm, either.

Provided by Melissa Clark

Categories     main course

Time 10m

Yield 4 servings

Number Of Ingredients 5

1 pound any meat cutlets (veal, chicken, turkey, pork), pounded 1/4 inch thick
Kosher salt and black pepper
Unsalted butter
1 to 2 garlic cloves, grated on a Microplane or minced
Lemon or lime wedges

Steps:

  • Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
  • Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams

VEAL SCALOPPINE WITH WILD MUSHROOMS



Veal Scaloppine With Wild Mushrooms image

This is tender and so good. A very easy recipe to serve but tastes like a fine dining experience. Try something exotic for your mushrooms for a different taste sensation. To make this recipe in the morning: you refrigerate it and at serving time reheat in the oven; then add the cheese. Enjoy!

Provided by Sageca

Categories     Veal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 (3 ounce) veal scallops, pounded 1/8 in. thick
1 tablespoon flour
1 teaspoon seasoning
1 tablespoon olive oil
1/2 lb mushroom, sliced
1 shallot, finely chopped
1/2 teaspoon garlic, crushed
1/4 lb ham, chopped
2 tablespoons sherry wine
1/2 cup chicken broth
4 slices mozzarella cheese

Steps:

  • Preheat oven 350*.
  • Sprinkle veal with your favourite meat seasonning.; ex Emeril or Prud'homme.
  • In large skillet heat oil.
  • Dredge veal in flour and sauté in oil 1-2 minutes per side.
  • Place veal in in baking pan.
  • In skillet add mushrooms,garlic,shallot and ham; cook 4 minutes.
  • Add sherry and chicken broth; boil 4-5 minutes until reduced by half.
  • Spoon mushroom mixture on top of veal slices.
  • Cover each slice with cheese and bake for 10 minutes until cheese melts.
  • Serve with roasted potatoes and a green beans.

Nutrition Facts : Calories 356.5, Fat 19.6, SaturatedFat 8.2, Cholesterol 104.8, Sodium 784.1, Carbohydrate 6.1, Fiber 0.6, Sugar 1.6, Protein 31.5

VEAL SCALLOPINI



Veal Scallopini image

My husband and I prepare this veal dish for birthdays and other special occasions. We love to cook and often entertain friends and family. -Karen Bridges, Downers Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg
1/2 to 3/4 pound veal cutlets or boneless skinless chicken breasts, flattened to 1/4-inch thickness
2 tablespoons olive oil
4 ounces fresh mushrooms, halved
1 cup chicken broth
2 tablespoons Marsala wine
Hot cooked spaghetti

Steps:

  • In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, lightly beat the egg. Dip veal in egg, then coat with flour mixture. , In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until mushrooms are tender and meat is no longer pink. Serve with spaghetti.

Nutrition Facts : Calories 395 calories, Fat 27g fat (7g saturated fat), Cholesterol 180mg cholesterol, Sodium 697mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

SCALOPPINE AL MARSALA



Scaloppine al Marsala image

Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. A recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.

Provided by saretta

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 8

1 ⅓ pounds veal medallions
2 tablespoons all-purpose flour, or as needed
2 tablespoons butter
1 tablespoon extra-virgin olive oil
salt and pepper to taste
½ cup Marsala wine
½ cup water
1 tablespoon cornstarch

Steps:

  • Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
  • Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
  • Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
  • Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
  • Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 9 g, Cholesterol 119.5 mg, Fat 13.4 g, Fiber 0.1 g, Protein 22.1 g, SaturatedFat 5.3 g, Sodium 150.2 mg, Sugar 2.4 g

VEAL SCALOPPINE WITH MUSHROOM CREAM SAUCE



Veal Scaloppine with Mushroom Cream Sauce image

Categories     Milk/Cream     Dairy     Mushroom     Sauté     Dinner     Meat     Veal     Fall     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2-ounce package dried porcini mushrooms*
1 cup dry white wine
1 cup chopped shallots (about 6 large)
2 tablespoons white wine vinegar
1 1/2-ounce package dried morel mushrooms*
2 cups hot water
4 tablespoons (or more) olive oil
12 ounces assorted fresh wild mushrooms (such as oyster and stemmed shiitake), sliced
1 cup whipping cream
1 pound veal cutlets (each about 1/4 to 1/3 inch thick or pounded, if necessary, to 1/4-inch thickness), cut into 3-inch pieces

Steps:

  • Finely grind dried porcini in spice grinder or coffee grinder. Transfer 2 tablespoons ground porcini to heavy medium saucepan (reserve any remaining ground porcini for another use). Add wine, 1/2 cup shallots and vinegar to saucepan. Boil until porcini broth is reduced to 3/4 cup, about 5 minutes. Set aside.
  • Place dried morels in small bowl. Pour 2 cups hot water over; let stand until morels soften, about 30 minutes. Drain; reserve soaking liquid. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add fresh mushrooms and remaining 1/2 cup shallots and sauté until tender, about 7 minutes. Add drained morels and stir 3 minutes. Add porcini broth, 3/4 cup reserved morel soaking liquid and whipping cream; simmer until sauce thickens slightly, about 5 minutes. Season sauce with salt and pepper. Remove sauce from heat; cover to keep warm.
  • Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle veal with salt and pepper. Working in batches, add veal to skillet and cook to desired doneness, about 2 minutes per side for medium, adding more oil to skillet if necessary. Divide veal among 4 plates. Spoon mushroom sauce over veal and serve.
  • *Dried porcini mushrooms and dried morel mushrooms are available at specialty foods stores and some supermarkets.

VEAL SCALOPPINE WITH MUSHROOMS



Veal Scaloppine With Mushrooms image

Make and share this Veal Scaloppine With Mushrooms recipe from Food.com.

Provided by Chef at Large

Categories     Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs veal scallopini
1/4 cup flour
1/2 teaspoon salt
1/4 cup butter
1 garlic clove, minced
3 cups mushrooms, sliced
3 tablespoons lemon juice
1/4 cup chicken broth
1/4 cup dry white wine

Steps:

  • Cut veal into serving size pieces.
  • Mix flour and salt together in a bag and shake with the veal to coat.
  • Saute in butter.
  • Remove veal and set aside.
  • Saute garlic and mushrooms; add lemon juice, chicken broth and wine. Add veal, cover and simmer over medium heat for 20 minutes.
  • Serve with rice or pasta.

VEAL WITH EGGPLANT AND PROSCIUTTO



Veal with Eggplant and Prosciutto image

Categories     Beef     Pork     Sauté     Meat     Veal     Eggplant     Winter     Prosciutto     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

6 tablespoons (3/4 stick) butter
4 cups chopped stemmed shiitake mushrooms (about 8 ounces)
2 cups chopped seeded tomatoes
1/2 cup minced green onions
1/2 cup dry white wine
1 large eggplant
2 tablespoons olive oil
3 teaspoons chopped fresh rosemary
4 1/16-inch-thick slices prosciutto
4 garlic cloves, minced
4 2 1/2-ounce veal scallops
4 6x3-inch slices provolone cheese

Steps:

  • Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms and tomatoes; sauté 5 minutes. Add onions; sauté 1 minute. Add wine and simmer until liquid is absorbed, about 6 minutes. Stir in 2 tablespoons butter. Season with salt and pepper.
  • Preheat oven to 400°F. Cut four 1/2-inch-thick lengthwise slices from center of eggplant. Mix oil and 2 teaspoons rosemary; brush over both sides of eggplant slices. Place slices on baking sheet. Sprinkle with salt and pepper. Bake until tender, about 5 minutes per side. Top each eggplant slice with prosciutto slice. Set aside. Maintain oven temperature.
  • Melt 2 tablespoons butter in heavy large skillet over high heat. Add garlic and 1 teaspoon rosemary; sauté 2 minutes. Sprinkle veal with salt and pepper. Add to skillet and sauté until just cooked through, about 1 minute per side.
  • Place 1 veal scallop atop each eggplant slice. Spoon mushroom mixture atop veal; top with cheese. Bake until cheese melts, about 5 minutes.

Tips:

  • To ensure the veal scaloppine is tender, use a meat mallet to pound it thin before cooking.
  • For the best flavor, use fresh, high-quality ingredients. Look for organic or locally grown produce whenever possible.
  • Don't overcrowd the pan when cooking the veal scaloppine. Cook it in batches if necessary to prevent the meat from steaming instead of searing.
  • Be careful not to overcook the veal scaloppine. It should be cooked through but still slightly pink in the center.
  • Serve the veal scaloppine immediately after cooking to enjoy it at its best.

Conclusion:

This veal scaloppine with eggplant and mushrooms recipe is a delicious and elegant dish that is perfect for a special occasion. The tender veal, flavorful eggplant, and earthy mushrooms are perfectly complemented by the rich Marsala wine sauce. This dish is sure to impress your guests and leave them wanting more.

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