Entree: Australia – Melbourne & Victoria – Veal Scallopini (Thin, lightly floured veal cutlets quickly pan-seared and served in a light wine-and-lemon or mushroom pan sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 8 veal cutlets, approx. 3 oz (85 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) ground black pepper
- 1/2 cup (60 g) all-purpose flour for dredging
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 small shallot, finely chopped (about 2 tbsp / 20 g)
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) chicken or veal stock
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 1 tbsp (15 g) capers (optional)
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- Lemon wedges for serving

Instructions

1. Lightly pound veal cutlets between sheets of plastic wrap to about 1/8–1/4 inch thickness if needed. Season both sides with salt and black pepper, then lightly dredge each cutlet in flour, shaking off excess.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Working in batches if necessary, add veal cutlets and cook 1–1.5 minutes per side until golden and just cooked through. Transfer cutlets to a warm plate and tent with foil.
3. Reduce heat to medium, add remaining 1 tbsp butter to the pan and sauté sliced mushrooms until they release moisture and begin to brown, about 4–5 minutes. Add shallot and cook until softened, about 1 minute.
4. Deglaze the pan with white wine, scraping up browned bits, and let wine reduce by about half, approximately 2 minutes. Add stock and simmer until sauce slightly thickens, about 2–3 minutes.
5. Stir in lemon juice, lemon zest, and capers if using; taste and adjust seasoning. Return veal cutlets to the pan, spoon sauce over them, and warm through for 30–60 seconds.
6. Sprinkle with chopped parsley, transfer to plates, and serve immediately with lemon wedges.