Veal Scallops With Mushrooms and Rosemary

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“I haven't made this in such a long time, but my notes said that we loved it, lol. From Gourmet magazine.”

Ingredients Nutrition


  1. Thinly slice mushrooms.
  2. If veal scallops are too thick, with smooth side of a meat pounder pound thin between sheets of plastic wrap.
  3. Pat veal dry with paper towels and season with salt and pepper.
  4. In a large heavy skillet cook mushrooms and rosemary in butter over high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 7 minutes.
  5. Transfer mushroom mixture to a plate.
  6. Add 1 1/2 teaspoons oil to skillet and heat until hot but not smoking.
  7. Add half of veal to skillet and sear over high heat, 1 to 2 minutes on each side or until lightly browned and cooked through.
  8. Transfer veal to a small platter and cook remaining veal in remaining 1 1/2 teaspoons oil in same manner.
  9. Add wine carefully to skillet and deglaze, scraping up brown bits.
  10. Add cream, mushroom mixture, and salt and pepper to taste and simmer 1 minute.
  11. Pour mushroom mixture over veal.

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