Jul 17 2026
Restaurants›Cunetto House of Pasta›Vitello Bianco Con Funghi Recipe

Vitello Bianco Con Funghi Recipe

Inspired by Cunetto House of Pasta
Time35m
Serves4

Tender veal sauteed in white wine, lemon, butter and mushroom sauce.

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Ingredients

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Main Ingredients

Sauce

Method

Prepare and Sauté Veal

  1. 1

    Season and Dredge

    Season the veal cutlets with salt and pepper on both sides. Dredge lightly in flour, shaking off any excess.

  2. 2

    Sauté Veal

    Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add veal cutlets in batches, cooking 2–3 minutes per side until golden and just cooked through. Remove and set aside on a plate.

Make the Sauce

  1. 3

    Cook Mushrooms

    In the same skillet, add sliced mushrooms and sauté for 3–4 minutes until softened and lightly browned.

  2. 4

    Add Garlic and Deglaze

    Add minced garlic and cook for 30 seconds until fragrant. Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let simmer for 3–5 minutes to reduce slightly.

  3. 5

    Finish the Sauce

    Stir in the remaining 2 tablespoons of butter until melted and incorporated. Season with salt and pepper to taste and stir in chopped parsley.

Combine and Serve

  1. 6

    Return the veal cutlets to the skillet, spooning sauce and mushrooms over the top. Let simmer together for 2 minutes to heat through. Serve immediately.

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