🍄 Veal scaloppine with mushrooms
Scaloppine ai funghi are thin slices of veal seared quickly in a hot pan, then finished in a sauce of sautéed mushrooms, white wine and cream. The veal stays tender and the sauce is earthy and silky. It is served straight from the pan, often with mashed potatoes, polenta or green vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g veal escalopes, pounded thin
- 300 g mushrooms, sliced
- 100 ml dry white wine
- 100 ml cooking cream
- 2 tbsp olive oil
- 1 garlic clove, chopped
- Salt, pepper and chopped parsley
Method
- Season the veal with salt and pepper.
- Sear the veal in 1 tbsp oil over high heat for 1 minute per side and set aside.
- Add the remaining oil, the garlic and mushrooms and cook until golden.
- Pour in the wine and let it bubble until reduced by half.
- Stir in the cream, return the veal to the pan and heat through for 2 minutes.
- Sprinkle with parsley and serve.
How to make it lighter
- Use half the cream and add a splash of water to keep the sauce loose.
- Double the mushrooms and serve with steamed vegetables instead of mash.
- Sear in a non-stick pan so 1 tbsp oil is enough — 1 tbsp oil ≈ 120 kcal.
History
Scaloppine — thin escalopes of veal pounded flat and cooked quickly in a pan — are a staple of Italian home and trattoria cooking. They are especially associated with northern and central Italy, though the dish is now served throughout the country and in Italian restaurants abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →