Menu Enter a recipe name, ingredient, keyword...



If you bear the fact that you are actually cooking calf meat, I don't think it looks any different than thin slices of steak. Being a pescatarian, I've never tasted the meat. If you don't pound the meat very thin, it tends to shrink back up and thicken. I usually serve this with angel hair pasta made with a sauce of butter, garlic and fresh basil topped with grated Parmesa.

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1.5-2 lbs veal - pounded
  • 1 1/2 tsp all-purpose flour
  • 1 1/2 tbs olive oil
  • Ground Black Pepper
  • 2 tsp butter
  • 3 shallots, chopped
  • 8 large mushrooms, sliced
  • 1/3 cup marsala or red wine
  • 1/3 cup chicken stock or broth
  • 1/3 chopped fresh basil
  • Fresh grated Parmesan or Parmigiano Reggiano Cheese


Servings 2
Preparation time 25mins
Cooking time 15mins


Step 1

Lightly dredge veal in flour. In skillet, heat oil over medium-high heat; lightly brown one side of veal, 1 minute, sprinkle w/pepper, then brown other side, 1 minute. Remove to warm platter; cover w/foil. Add butter to skillet and saute shallots and mushroom, 4-5 minutes. Add wine and chicken stock. Increase heat and boil rapidly, scraping bottom, until liquid is slightly reduced, 3 minutes. Spoon over veal, sprinkle w/basil and cheese. Serve immediately.

You'll also love

Review this recipe

Veal Pot Roast Recipe Buca di Beppo(™) Veal Saltimbocca