Veal scaloppine with mushrooms and almonds is a tender and creamy meat main dish, with the addition of an almond pesto, which flavors the tender veal meat in a tasty and original way. If you want to taste another creamy meat main dish, I recommend trying the pot-cooked beef roast.
It’s a great dish to serve on special occasions, or on the Sunday family table. Veal scaloppine with mushrooms and almonds are a variation of the classic scaloppine loved by everyone, such as those with lemon or white wine.
- Difficulty: Easy
- Cost: Medium
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 8 veal slices (topside, round, or eye of round)
- 10.6 oz mushrooms (button, porcini, or honey mushrooms)
- 1 white onion
- tomato (1 red and ripe)
- 1/4 cup brandy
- 1/4 cup dry white wine
- meat broth (1 quart)
- 5 tbsps olive oil
- as needed flour
- as needed salt and ground pepper
- 6 peeled almonds
- 2 cloves garlic
- parsley (1 bunch)
Steps
Place the veal slices on a wooden cutting board and with a meat tenderizer pound them one at a time across the surface. This will help thin and tenderize the meat.
After pounding them, salt and pepper the slices, then pass them through the flour.In a wide, high-sided saucepan, put the olive oil and when it’s hot place the slices inside it. Brown them for a minute on each side, then drain them and set aside.
Remove the skin from the tomato and chop it. Dice the onion finely and brown in the saucepan with the meat oil, allowing it to caramelize over low heat until golden.
Then add the tomato and reduce along with the onion for 15 minutes over low heat.Put the slices back in the saucepan with the onion and tomato reduction, raise the heat and pour the brandy over them. Let it evaporate for a minute, then pour in the white wine and let it evaporate as well over high heat.
At this point, lower the heat and add the hot broth, partially covering the meat.Add the mushrooms, cleaned and cut into pieces or slices not too thin, cover and let the scaloppine cook with the mushrooms over medium heat for 20-25 minutes.
Taste the broth and if necessary, add a pinch of salt and a sprinkle of black pepper.Meanwhile, prepare the almond pesto by placing the garlic cloves, parsley, and almonds in a mortar. Grind the ingredients finely, then dilute the pesto with a tablespoon of broth.
At the end of cooking, pour the almond pesto over the meat and shake the saucepan to mix it together, turn off the heat.
Let the scaloppine with mushrooms and almonds rest for at least 5 minutes before serving them at the table with the creamy mushroom sauce flavored with almond pesto.
