Veal Scallopini

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★
  • Print

A quick and flavorful dish.


  • 1 lb veal cutlets
  • 2 tablespoons coconut flour
  • 2 tablespoons arrowroot or tapioca flour
  • 1 teaspoon salt
  • 6 tablespoons ghee
  • 2 tablespoons avocado oil
  • 4 cups mushrooms (thinly sliced)
  • 2⁄3 cup chicken broth
  • 4 teaspoons fresh parsley (minced)


  1. Combine coconut flour and salt in a small bowl. Fully coat the veal cutlets in the mixture.
  2. Heat 4 tablespoons ghee and the avocado oil in a skillet over medium heat. Add the veal.
  3. Cook until almost fully ready. Remove and keep warm.
  4. Add the mushrooms to the skillet and cook until tender, about 2-3 minutes.
  5. Place the veal back into the skillet. Stir in the broth.
  6. Add the parsley and remaining ghee. Cook and stir until slightly thickened, 1-2 minutes longer.
  7. Enjoy!


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