Veal scaloppini ‘ai funghi’ (of mushrooms)

Serves Icon
Time 20 Minutes
  • 8 thin slices veal
  • 50g plain (all purpose) flour
  • 250g small swiss brown mushrooms
  • 2 tablespoon extra virgin olive oil
  • 50g butter
  • 1 clove garlic, whole
  • 6 large sage leaves, finely chopped
  • 150ml white wine
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

Place the veal between 2 sheets of plastic wrap or greaseproof paper and pound with a meat mallet or rolling pin until the veal is approximately 6mm thick throughout. Peel off the plastic wrap or greaseproof paper and season the veal lightly with salt and pepper on both sides, then lightly dust each side in flour.

Step 2

Use a brush or a paper towel to clean the mushrooms and brush away any clinging dirt. Thinly slice the mushrooms.

Step 3

Heat the olive oil and half of the butter in a large frying pan over high heat. Add 4 of the veal slices and cook for one minute on each side. Transfer to a plate and repeat with the remaining 4 veal slices. Remove the veal from the heat.

Step 4

Reduce the heat to medium. Add the remaining butter and roughly chopped sage. Cook until the butter is melted, then add white wine. Bring the liquid to a simmer, continuously stirring and scraping up any browned bits. Add the whole garlic clove and cook for 2 minutes. Stir in the chopped mushrooms and cook for a further 3 minutes. Season with salt and pepper to taste.

Step 5

Return the veal to the frying pan and cook for 3 minutes or until the veal is just cooked through. The sauce should be well combined and slightly thickened.

Step 6

Spoon the sauce and mushrooms over the veal scaloppini and serve immediately – buon appetito.


I followed this recipe and cooked up the most delicious scaloppine funghi that I have ever tasted. Far better than any restaurant meal. It is a simple, easy to follow recipe consisting of a few ingredients however the flavour is out-of-this-world.

Related Recipes

8 thin slices veal |50g plain (all purpose) flour|250g small swiss brown mushrooms |2 tablespoon extra virgin olive oil|50g butter|1 clove garlic, whole|6 large sage leaves, finely chopped|150ml white wine|Sea salt, freshly ground black pepper

Vanessa Bottaro

Author, Founder and Creative Director at Italian Spoon
In my eyes, Italian cuisine is love on a plate.

Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!

Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.
Vanessa Bottaro

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