Veal Scaloppine with Dolcetto Sauce

Serve with Risotto Milanese and Broccolini for a wonderful entree.
Servings 6
Prep Time


  • 2 lbs veal cutlets
  • Salt
  • pepper freshly cracked
  • 1/4 cup Flour
  • 2 tbsp Butter divided
  • 3 tbsp olive oil divided
  • 1 large onion diced
  • 2 garlic cloves minced
  • 1 (5 ounce) package baby portobello mushrooms sliced
  • 1 (14 1/2 ounce) can diced tomatoes drained
  • 1/2 cup Dolcetto wine
  • 1 tbsp chopped fresh thyme
  • freshly shaved Parmesan cheese (optional)


  1. Season cutlets with salt and pepper; dredge both sides with flour. In large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Saute half of cutlets 1 1/2-2 minutes on each side (depending on thickness). Remove from pan; keep warm. Repeat with remaining butter, 1 tablespoon oil, and cutlets. Add remaining 1 tablespoon oil to skillet. Saute onions and garlic over medium-high heat for 5 minutes. Add mushrooms; continue sauteing for 5-7 minutes. Add tomatoes, wine and thyme; cook over medium-low heat until wine is reduced by half (about 7-10 minutes).
  2. To Serve: Fan cutlets on heated platter; top with sauce. Garnish with Parmesan cheese. Serve immediately.
  3. Tips: Scaloppine and sauce may be kept warm in a low oven up to 30 minutes.