Scaloppine ai Funghi (Veal Scaloppine with Mushrooms)
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal | 400g |
| Champignon Mushrooms | 500g |
| Butter | 50g |
| Black Pepper | To taste |
| All-purpose Flour | 40g |
| Garlic | 1 clove |
| Extra Virgin Olive Oil | 10g |
| Table Salt | To taste |
| Thyme | To taste |
| Rosemary | 1 sprig |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35g |
| Carbohydrates | 8g |
| Fat | 30g |
| Fiber | 2g |
| Sodium | 250mg |
Instructions
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Prepare the Veal: Begin by slicing the veal into thin cutlets. Use a meat mallet to gently pound each slice to a thinner consistency, ensuring they cook evenly and quickly.
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Coat the Veal: Lightly dredge each veal cutlet in flour, making sure to coat both sides evenly. Shake off any excess flour to prevent clumping during cooking.
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Clean the Mushrooms: Gently clean the champignon mushrooms. If they are not too dirty, use a brush to remove any dirt. If needed, rinse them briefly under cold water and pat them dry with a clean towel.
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Cook the Veal: In a large skillet, melt half of the butter (25g) over medium heat, and add the extra virgin olive oil. Once the butter is fully melted and begins to bubble, add the veal cutlets to the skillet. Cook the veal for about 2-3 minutes on each side until golden brown and fully cooked through. Remove the cutlets from the skillet and place them on a plate to keep warm.
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Sauté the Mushrooms: In the same skillet, add the remaining butter (25g) and finely minced garlic. Allow the garlic to soften and become fragrant, then add the mushrooms. Sauté the mushrooms until they release their moisture and begin to turn golden brown, about 5-6 minutes. Add salt and pepper to taste, along with a pinch of thyme and rosemary.
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Combine and Simmer: Return the veal cutlets to the skillet with the mushrooms. Stir gently to combine, ensuring the veal is coated in the flavorful mushroom mixture. If the pan becomes too dry, add a splash of water or broth to create a little sauce. Let everything simmer for 1-2 minutes, allowing the flavors to meld together.
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Serve: Once the veal is well coated with the mushroom sauce, transfer the Scaloppine ai Funghi to serving plates. Garnish with additional fresh thyme and rosemary if desired, and serve immediately, making sure the dish is piping hot.
Tips for a Perfect Scaloppine ai Funghi
- Meat Mallet: When pounding the veal, be gentle but firm. The goal is to thin the meat without tearing it.
- Mushroom Variety: While champignon mushrooms are traditional, you can mix in other varieties like cremini or porcini for a deeper, earthier flavor.
- Adjusting Sauce Consistency: If you prefer a thicker sauce, add a touch more flour to the pan when cooking the mushrooms, or reduce the sauce for a few extra minutes to concentrate the flavors.
- Accompaniments: Scaloppine ai Funghi pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh green salad.
Enjoy your flavorful, comforting veal scaloppine with mushrooms, a perfect dish for any weeknight dinner or special occasion!
