Veal Scaloppine ai Funghi
A classic Italian dish featuring thinly sliced veal, quickly seared until golden and simmered in a rich, savory mushroom sauce. This scaloppini ai funghi is both elegant and comforting.
4 servings
Ingredients
- 1 ½ pounds veal (thin cutlets)
- 1 pound frozen mixed mushrooms
- all-purpose flour (as needed)
- 1 clove garlic (slightly crushed, skin on)
- extra virgin olive oil (as needed)
- 1 tablespoon butter
- salt and pepper (to taste)
- ½ cup white wine
- fresh parsley (chopped)
Instructions
- In a large skillet, heat 2 tablespoons of olive oil and butter over medium heat. Add the garlic and sauté until slightly browned.
- Add the mushrooms and season with salt and pepper. Cook until browned and all the juices have evaporated. Discard the garlic and remove the mushrooms from the pan.
- Season the veal cutlets with salt and pepper, then lightly flour them. If your cutlets are a bit thick, you can gently pound them for even and fast cooking.
- Wipe the pan with a paper towel and add a good glug of olive oil. Heat over medium heat.
- Pan-fry the veal for 1-2 minutes per side or until slightly browned. If needed, work in batches so the meat cooks evenly.
- Return the mushrooms to the pan with the veal and pour in the wine. Bring to a simmer.
- Scrape the bottom of the pan to loosen up the browned bits and cook until the sauce has reduced and thickened to your liking.
- Sprinkle the scaloppine with parsley and serve immediately.
Tips & Notes
- You can use fresh or frozen mushrooms. Cremini, button, or porcini works well for this recipe.
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc to balance flavors and lift all those tasty browned bits!
Nutrition
Serving: 1 servingCalories: 335kcalCarbohydrates: 9gProtein: 38gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 140mgSodium: 433mgPotassium: 986mgFiber: 3gSugar: 3gVitamin A: 88IUVitamin C: 0.4mgCalcium: 15mgIron: 2mg