Veal With Lemon and Mushrooms

Veal with lemon and mushrooms
Diana Rattray
Ratings (26)
  • Total: 22 mins
  • Prep: 8 mins
  • Cook: 14 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
615 Calories
34g Fat
34g Carbs
44g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Veal is quickly sauteed with mushrooms, lemon juice, garlic, and wine, along with rosemary and parsley. 

Serve this quick and easy veal dish with rice, potatoes, or noodles.


  • 1 to 1 1/4 pound thin veal scallops
  • 2 tablespoons flour
  • Dash salt
  • Dash pepper
  • 2 tablespoons olive oil
  • 3 tablespoons butter (divided)
  • 6 to 8 ounces mushrooms (sliced)
  • 1 clove garlic (minced)
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fresh rosemary (chopped, or about 1/2 teaspoon dried rosemary
  • 2 tablespoons fresh parsley (chopped)
  • 2 tablespoons dry white wine

Steps to Make It

  1. Heat olive oil and 2 tablespoons of the butter in a skillet over medium heat.

  2. Sprinkle veal with salt and pepper; dust lightly with flour.

  3. Sauté veal quickly, turning once. Remove veal from pan when browned.

  4. Add remaining 1 tablespoon butter; sauté mushrooms until tender and browned.

  5. Add the veal back to the pan along with garlic, lemon juice and zest, herbs, and wine. Turn to coat; cover skillet and simmer for about 3 to 4 minutes.

  6. Arrange veal on a platter; spoon mushrooms and pan drippings over the veal.

Serves 4.