Scaloppine Pasticciate {Veal Scaloppine}


Another very impressive dish that couldn’t be simpler to make. Veal Scaloppine. It even sounds romantic doesn’t it ; ) And why wouldn’t you just fall in love with this dish? There’s: veal, mushrooms, CHEESE, ham, cream… It’s just dreamy all together.

And for such an impressive dish, it’s not all that expensive either. Gourmet on a budget, I love it! Why because we’re using veal cutlets. And bonus points, because they’re thin they cook up in a flash.

After you cook those cutlets in a butter bath {smiling} you’re going to whip up the shroom sauce. The sensational scrumptious shroom sauce {try to say that 3 times fast LOL}

Starting with another butter bath {hey I never said this was going to be low fat did I ; ) } we add onions and garlic {can you smell it yet} and then the mushrooms. They mingle for a while until the ham and cream {yes heavy whipping cream} are ready to come to the party pan. Then it gets a little spot of glorious green color with fresh parsley.

At this point I could just grab a spoon and eat the sauce by itself, or dip a baguette into the pan and go to town BUT no, I’m going to be patient and assemble the dish for the oven ; )

I used a 10×7 Le Creuset to bake this beauty in. Spray her with a little suntan ehem cooking oil carefully laid the cutlets in and then I bring out the big gun, the MICROPLANE. It wouldn’t be a party without the cheese now would it? NO! I used Fontina cheese here. It’s a beautiful cows milk cheese. If you can’t find it you can substitute Emmental. Then we pop her into the oven until she’s bubbly and golden…

You’ll want a baguette to go along with this meal. Trust me, the sauce, oh that sauce ; )

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Scaloppine Pasticciate {Veal Scaloppine}
What you’ll need:
7 tablespoons unsalted butter – divided
8 veal cutlets – approximately 3/4 pounds
8 ounces button mushrooms – sliced
1 lemon – juiced
1 small onion – minced
1 clove garlic – minced
4 slices of cooked ham – cut into thin strips
3/4 cup heavy whipping cream
1 heaping teaspoon all purpose flour
1 tablespoon flat leaf Italian parsley – roughly chopped
1 cup Fontina Cheese – grated, divided

What to do:
1. Into a deep side pan, melt 3.5 tablespoons butter. Add veal, season with salt and pepper. Cook over medium heat for approximately 3-4 minutes. Turning once. Place heat to LOW and continue cooking for an additional 10 minutes. Place veal and it’s liquid into a dish and keep warm.

2. WHILE veal is cooking, place mushrooms into a small/medium bowl and pour lemon juice over. Toss to coat. Set aside.

3. Into the same pan, add 3.5 tablespoons butter and allow to melt. Add onion, garlic and cook over low heat until onions are softened. Add mushrooms and cook for approximately 10 minutes. Stirring as necessary.

4. Add ham, heavy cream, flour. Season with salt and pepper. Stir to combine. Continue cooking on LOW heat for approximately 10 minutes. When finished cooking sprinkle parsley over.

5. Preheat oven to 425 degrees. Spray an ovenproof dish with cooking spray. Return the veal to dish. Sprinkle half of the Fontina cheese on top of veal. Top with mushroom mixture and then remaining cheese. Bake for approximately 10 minutes OR until bubbly and golden.

Buon Appetito!


  1. 1

    Looks really good!! Thanks for sharing!

  2. 2

    This dish sound perfect for the blizzard I’m stuck in right now!! I haven’t had Veal in such a long time…I really wonder why (sigh). Thanks for the reminder, it looks like it would be a nice game day treat!! Something of the map, yet delicious they will never know what hit them;-p

  3. 3

    Veal?! You cook with veal?! Baby cow?? But they’re so sweet…JUST KIDDING. This looks DIVINE! I love that it looks impressive (and romantic) but is easy–thanks! 🙂

  4. 4

    Hi Paula – it sounds divine! and your photos couldn’t be more appetizing.

  5. 5

    Gorgeous- delicious!

  6. 6

    I’ve actually never cooked any veal recipe before. This so amazing that I must try it!

    • 6.1

      This would be a great way to introduce yourself to veal Courtney! Let me know what you think : )

  7. 7

    Oh my this is a favorite in this house. Must try your method soon.

    How bout a veal picatta (sp) recipe Paula 😉

    • 7.1

      It doesn’t last long at the dinner table at our house either ; ) Next time I pick up some nice capers I’ll be sure to make a piccata to post : )

  8. 8

    Love it. Looks incredibly delicious!

  9. 9

    This looks FANTASTIC! Gooey cheese, veal, ham, mushrooms – I’m sold.

  10. 10

    I agree. So glad that I found this site on Bing 🙂 I’m going to add it to my favorites now.

    – Amber

  11. 11

    this looks absolutely sinful…i think i’m in love!

  12. 12

    Your scalloppine looks fantastic! So happy I found this. Great photos!

  13. 13

    I should not read your blog when I am hungry. This looks so delicious.

  14. 14

    Mmmmmm sooo creamy! I love using mushrooms with cream, they complement each other very well…. might try this with oyster mushrooms!
    – Brittany

  15. 15

    A butter bath??? Good Lord, child! Love this recipe so much. Might have to be a special treat for dinner coming up soon!

  16. 16

    Wow, Paula, this looks amazing. I especially love the green casserole and green linens. Great color! I aspire to bellalimento photos! Of course, I can’t go anywhere near this dish until after I finish my diet.

  17. 17

    Question: Is it possible to drown in one’s own drool? Because I think I’m about to. This is incredibly gorgeous and I swear I can almost taste it…!

  18. 18

    Sort of a spin on chicken cordon blue. It looks amazing and I can not wait to try it!


  1. Italy on a Plate - The Week in Italian Food: Feb 6, 2011 - Food Lover's OdysseyFood Lover's Odyssey - […] Scaloppine Pasticciate (Veal Scaloppine) – Bellalimento […]

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