Veal Scaloppine with Champignon Mushrooms. A tasty main course from Italian cuisine, simple to prepare yet rich in flavor.
This recipe, easy and quick to prepare, is perfect for a family dinner or to impress your friends with a delicious dish.
You can even prepare them a bit in advance and warm them up when needed to enjoy the dinner without spending the evening at the stove!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.3 lbs veal cutlets
- 10.5 oz champignon mushrooms
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- 3/4 cup flour
- to taste salt
- to taste chopped parsley
Tools
- Skillet
- Knife
- Cutting board
Steps
First, ask your butcher to cut the veal cutlets thinly. Alternatively, lightly pound them with a meat tenderizer to make them thinner and more uniform.
Dredge them in flour on both sides and shake off the excess.
Wash the champignon mushrooms and slice them thinly.
In a large skillet, sauté the garlic with two tablespoons of extra virgin olive oil. Add the mushrooms and cook over medium-high heat for about 5 minutes, stirring occasionally. Place the cooked mushrooms on a plate and set aside.
In the same skillet, heat another tablespoon of extra virgin olive oil. When hot, add the scaloppine and cook for about 2-3 minutes on each side until golden brown.
Add the cooked mushrooms, sprinkle with fresh chopped parsley and let it all blend for 2-3 minutes.
Our veal scaloppine with champignon mushrooms are ready. Enjoy your meal.
If you liked this recipe, you might be interested in:
Trifolati Champignon Mushrooms
Storage and Tips…
Store covered with aluminum foil.
Consume within 2 days
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