This is my take on an Italian classic. The star of the show is the Veal Scallopini, which I have tenderized, coated in bread crumbs, and sauteed. The dish wouldn’t be complete without a rich and creamy Marsala wine, Gorgonzola cheese, and Mushroom sauce, which adds earthy and balanced flavors to this dish.
Although the recipe works well with high-quality veal, chicken breast and even pork tenderloin chops would work too. Click the link for the complete recipe and high definition cooking video.
High Definition Video Presented Here:
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 6 people
Veal Scallopini Recipe:
- 1 kg or 2lb Veal Cutlets
4 eggs, beaten
1 tsp salt
1 tsp of ground pepper
1 cup of all purpose flour
2 cups of Italian or seasoned breadcrumbs
vegetable oil (enough for 1/4″ of oil in your frying pan)
- Place individual veal cutlet between two pieces of plastic or saran wrap. Using a meat mallet (spiked side) to pound the veal cutlets. Make sure you evenly and thoroughly tenderize the entire cutlet on both sides. Don’t overdo it, as you can tear the cutlet which ruins the presentation — but not the flavor!
- Setup of a ‘breading station’ for your veal. You’ll need a plate with flour, a bowl with the beaten egg liquid (with mixed-in salt and pepper), and a plate with the bread crumbs. Finally, you’ll need a frying pan with oil heated to 375 degrees F.
- Dredge cutlets in flour to dry them; dip the cutlet in the egg mixture to wet it; then dredge with breadcrumbs. Place in frying pan and fry for 2-4 minutes per side or until golden brown.
- Remove veal from frying pan and place on paper towel to allow the excess oil to drain off.
- As you make your way through frying the veal cutlets, you may need to refill the flour, egg mixture, and/or bread crumbs. These are consumed as you prepare the veal for frying.
Marsala, Gorgonzola, and Mushroom Cream Sauce Recipe:
- 3 glugs of extra virgin olive oil
- 2 cups each of Cremini, Shitake, and Oyster mushrooms, sliced
- 3 cloves of garlic, minced
- 1 cup of Marsala wine
- 1/2 cup of table cream
- 200 g of Gorgonzola cheese (about 1/2 cup)
- Salt and pepper to taste
- 500 g of penne pasta
- 1 small handful of flat-leaf parsley for garnish
- Using the same pan used for sauteing the veal, add olive oil to the pan over medium-high heat
- Add the mushrooms to the pan and saute until softened
- Reduce the heat to medium and add the garlic, saute for 1-2 minutes
- Add the Marsala wine and scrape up the browned bits from the bottom of the pan, simmering for 3 minutes or until the Marsala wine volume is reduced by half
- Stir in the cream and simmer another 2 – 3 minutes
- Add the Gorgonzola and stir until it completely melts into the sauce; remove from heat
- Taste and add salt and pepper as desired
- Serve over a bed of penne pasta
- Garnish with parsley