Scalloppine alla Panna


Scalloppine in general terms, simply means scallops of veal (thin slices of top round). I like to cook with this cut of meat because it’s lean, and cooks quickly. There are many ways to prepare it which I will share in future posts. This is a mushroom and cream (panna) sauce that adds so much flavor and is so easy to make, that it just might become one of your favorites.



  • 1 pound veal scallops
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 4 ounces crimini mushrooms, sliced
  • 1/4 cup sherry
  • 2 teaspoons flour
  • 1/2 cup beef broth
  • Season with salt and pepper to taste
  • 2 tablespoons cream
  1. Season each piece of veal with salt and pepper.
  2. In a large skillet, melt butter, add veal and cook quickly (3-4 minutes).
  3. Transfer meat to another plate while you make the sauce.
  4. Add chopped onion and mushrooms to the pan, cook about 4 minutes
  5. Pour in sherry, bring to boil and cook uncovered 15 seconds or so.
  6. Stir in the flour, mixing well, then add the beef broth, bringing the sauce to a boil.
  7. Return veal to pan, cover and simmer for 8 minutes
  8. Add the cream, stir until heated through.
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