Veal Scallopini Recipe
Coated With Breadcrumbs and Cooked With Caramelized Onions, Artichoke Hearts, Shiitake Mushrooms and Tomatoes in a Light Cream Broth.
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Ingredients
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Meat
Coating
Vegetables
Broth
Method
Preparation
Prepare the Veal
Begin by flattening the veal cutlets to about 1/4 inch thick using a meat mallet. Season both sides with salt and black pepper.
Prepare the Breading
Set up a breading station: Place the flour in one shallow dish, beat the eggs in another, and spread the breadcrumbs in a third. Dredge each veal cutlet in flour, dip into the beaten eggs, then coat with breadcrumbs.
Cooking the Veal
Cook the Veal
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the breaded veal cutlets and cook for 2-3 minutes on each side until golden brown. Remove the veal from the skillet and set aside.
Making the Broth
Caramelize the Onions
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onions and cook over medium-low heat, stirring occasionally, until caramelized, about 10-15 minutes.
Add Vegetables
Once the onions are caramelized, add the sliced shiitake mushrooms, artichoke hearts, and halved cherry tomatoes. Cook for an additional 5 minutes until the mushrooms are tender.
Prepare the Broth
Stir in the minced garlic and cook for 1 minute. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer and cook for 5 minutes.
Finishing the Dish
Combine and Garnish
Return the cooked veal cutlets to the skillet, spooning the broth and vegetables over them. Let simmer for 2-3 minutes to heat through. Garnish with chopped fresh parsley before serving.