veal scallopine with lemon slices in large pan

Veal scallopine: A variation on traditional cuisine for the whole family

Veal scallopine: A variation on traditional cuisine for the whole family

If you want to cook something special for your next dinner party, beef or veal scallopine is the way to go. It’s tender, rich and full of flavour.

veal scallopine with lemon slices in large pan

Veal scallopine: A variation on traditional cuisine for the whole family

If you’re feeling the mood to cook something great for your friends or family, you want something they haven’t tried. Scallopine consists of thinly sliced meat, most often beef, veal or chicken, that is dredged in flour and sautéed in one of a variety of reduced sauces. Our veal scallopine is no different and you can still choose your preferred meat for this recipe. It’s a family-friendly restaurant-quality meal for the home cook.

Veal scallopine tips

Our sauce is flavoured with sherry, lemon and garlic with some mixed herbs. Scallopine is a thick and creamy sauce and the extra flour used will help to thicken it. YOu can use any other sauce additions instead of sherry, like wine or even brandy. Brown the meat before removing and frying the onions and garlic together. It has a few separate steps but the final result is incredible with some pasta or rice.

If you want to cook something special for your next dinner party, beef or veal scallopine is the way to go. It’s tender, rich and full of flavour.

Veal scallopine recipe

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Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 
Total time

1

hour 

20

minutes

Ingredients

  • 2 tbsp plain flour

  • 1 tsp pepper

  • 3 tbsp butter

  • 1 large onion. sliced

  • 1 can tomato puree

  • ¾ cup stock

  • cup dry sherry

  • tsp salt

  • 700 g veal or beef steak fillets

  • 2 cloves garlic

  • 200 g mushrooms

  • 2 tbsp brown sugar

  • 2 tsp mixed herbs

  • grated parmesan cheese

  • Lemon slices

Method

  • Combine flour, pepper and salt. Coat the veal or steak and preserve the remaining flour mixture.
  • Heat the butter in deep saucepan. Brown the veal, garlic and onion.
  • Remove the veal, onions and garlic. Set aside.
  • Fry mushrooms until tender and remove from the pan.
  • Pour tomato puree into the pan, add sugar, stock and herbs. Simmer for 5 minutes.
  • Return veal and onions to the sauce. Cover and cook slowly for 30-40 minutes with lemon slices.
  • When meat is tender, thicken the sauce with the flour, add sherry and mushrooms.
  • Serve sprinkled with cheese, accompanied by spaghetti pasta or rice.

Notes

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Do you want to make more restaurant-quality recipes to enjoy over the weekend with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Potchefstroom Boys High School Tried and Tested Recipes of Parents and Friends.

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