Veal Scaloppine with Mushrooms

Thin, tender veal slices that cut with a fork, coated in a creamy mushroom sauce. The Marsala adds an amber hue and a woody note that binds everything together.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 470
• Protein: 37 g
• Carbs: 17 g
• Fat: 25 g

Ingredients

• 4 piece Veal cutlet ( very thin )
• 400 g Button mushroom ( sliced )
• 50 g Wheat flour ( for dusting )
• 100 ml Marsala
• 100 ml Cream
• 30 g Minimum butter sweet
• 2 tbsp Extra virgin olive oil
• 1 piece Garlic ( minced )
• 2 tbsp Flat-leaf parsley optional ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Prepare the mushrooms

   Slice the button mushrooms. In a hot pan, sauté them with minced garlic until they release their water and start to brown. Set aside.

2. Flour the meat

   Flatten the veal escalopes between two sheets of parchment paper. Season with salt and pepper. Dredge each side in flour, then tap off the excess: the coating must be thin and even.

3. Sear the veal

   Heat the oil and butter. When the mixture foams, sear the escalopes for 2 minutes per side. They should be well browned. Remove the meat and keep warm.

4. Deglaze and bind

   Pour the Marsala into the hot pan to deglaze the juices. Scrape the bottom with a spatula. Add the cream and mushrooms. Reduce over medium heat until the sauce coats the spoon. Return the meat for 1 minute to reheat.

Chef's tips

• If the sauce is too thick, loosen it with a small splash of water or broth.
• Do not overcook the veal; it should remain supple to the touch.
• Use a stainless steel pan to get better pan drippings for the sauce.

Storage

Store in the fridge for up to 24 hours. Reheat gently in a pan, though the veal may toughen.