Veal With Lemon and Mushrooms

Veal with lemon and mushrooms
Diana Rattray
Prep: 8 mins
Cook: 14 mins
Total: 22 mins
Servings: 4 servings
Nutrition Facts (per serving)
538 Calories
24g Fat
51g Carbs
28g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 538
% Daily Value*
Total Fat 24g 31%
Saturated Fat 6g 32%
Cholesterol 142mg 47%
Sodium 441mg 19%
Total Carbohydrate 51g 18%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 28g
Vitamin C 9mg 43%
Calcium 106mg 8%
Iron 5mg 29%
Potassium 537mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Veal is quickly sautéed 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 pounds thin veal scallops

  • 2 tablespoons all-purpose flour

  • Dash salt

  • Dash freshly ground black pepper

  • 2 tablespoons olive oil

  • 3 tablespoons unsalted butter

  • 6 to 8 ounces sliced mushrooms

  • 1 clove garlic, minced

  • 1 teaspoon lemon zest

  • 2 tablespoons freshly squeezed lemon juice

  • 1 teaspoon finely chopped fresh rosemary, or 1/2 teaspoon dry rosemary

  • 2 tablespoons finely chopped fresh parsley

  • 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.