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Veal Scallopini


Delicious tender pieces of veal in a creamy mushroom sauce

Prep time:15 mins

Cook time:20 mins

Serves: 4


  • 500g veal schnitzel
  • 1 tablespoon seasoned flour
  • 4 medium potatoes, peeled and quartered
  • 200g baby beans
  • 20g butter
  • 1 tablespoon oil
  • 1 onion, chopped
  • 125g mushrooms, quartered
  • 140g tub Leggo’s Tomato Paste
  • ½ cup dry white wine
  • ¼ cup chicken stock
  • ½ cup cream
  • Chopped fresh parsley, for garnish


Step 1

Lightly coat veal in seasoned flour.

Step 2

Boil potatoes and steam green beans until tender. Drain. Remove potatoes and mash. Cover and keep warm.

Step 3

Meanwhile, heat butter and oil in a non stick frypan over high heat. Cook veal in batches for 1-2 minutes on each side. Remove from pan and set aside to keep warm.

Step 4

Add onion and mushrooms to pan and cook for 2 minutes, stirring continuously.

Step 5

Stir through Leggo’s Tomato Paste, wine and stock. Bring to the boil. Return veal to pan, stir in cream and heat through without boiling.

Step 6

Garnish scallopini with parsley and serve with mashed potato and green beans.

Tasty Tip!

Try using field or Swiss Brown mushrooms for a more intense mushroom flavour.

Veal Scallopini
Average user rating:
  • 5

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