Veal Scaloppine with Mushrooms
Ingredients
- 4 pcVeal cutlet (very thin)
- 400 gButton mushroom (sliced)
- 50 gWheat flour (for dusting)
- 100 mlMarsala
- 100 mlCream
- 30 gUnsalted butter
- 2 tbspExtra virgin olive oil
- 1 pcGarlic (minced)
- 2 tbspFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the fridge for up to 24 hours. Reheat gently in a pan, though the veal may toughen.
