Veal scallops with mushrooms and peas are a simple and tasty second course perfect for any occasion, even the more special ones. When I was little, I loved them, I really like both mushrooms and peas, and my mom used to prepare them for me with both frozen and fresh peas when they were in season. You can prepare the veal scallops with mushrooms and peas as I did with veal slices or with beef slices, chicken breast, or even pork loin. If you also love scallops, I recommend my collection with other recipes to prepare SCALLOPS. Now let’s see how to make veal scallops with mushrooms and peas and if you try them, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing the veal scallops with mushrooms and peas

veal slices
10.5 oz mushrooms
3.5 oz peas
1 clove garlic
to taste extra virgin olive oil
to taste salt
to taste parsley
2 tbsp butter

Tools

Parsley chopper

How to prepare veal scallops with mushrooms and peas

Let’s start preparing the Veal scallops with mushrooms and peas, clean the mushrooms, quickly rinse them under water, and slice them.
Pour a clove of garlic and some extra virgin olive oil into a pan,
add the peas,
and the mushrooms,
stir and place on the heat for 10 minutes, stirring occasionally.
Pass the veal slices through flour,
pour butter and some extra virgin olive oil into a pan,
when the butter has melted, add the previously floured veal slices and brown them well.
When the mushrooms are cooked, remove the garlic, season with salt, and add chopped parsley,
pour the mushrooms and peas into the pan with the veal slices,
let them season for a few minutes and
then serve the Veal scallops with mushrooms and peas piping hot.