Scaloppine with Mushrooms

Scaloppine with mushrooms are a classic of Italian cuisine, simple and very tasty. Below is the basic recipe. If you don’t have all the ingredients or if you want a variant, don’t hesitate to ask me!

Scaloppine with Mushrooms

Ingredients

• 4 slices of veal (scaloppine)
• 250 g of mushrooms (champignon or porcini)
• 50 g of flour
• 30 g of butter
• 1 clove of garlic
• Chopped parsley
• 1/2 glass of white wine
• Meat or vegetable broth (as needed)
• Salt and pepper (to taste)
• Extra virgin olive oil (if needed)

Preparation:

1. Clean the mushrooms and slice them thinly.
2. Lightly flour the scaloppine on both sides.
3. In a pan, melt the butter and add a drizzle of oil if necessary. Brown the scaloppine for about 1 minute per side, then remove from the heat and keep warm.
4. In the same pan, add the clove of garlic and sauté briefly. Then remove the garlic and cook the mushrooms until golden.
5. Return the scaloppine to the pan with the mushrooms, increase the heat and deglaze with white wine. Let the alcohol evaporate.
6. Lower the heat, add a bit of broth and cook covered over low heat for about 10 minutes, adjusting salt and pepper.
7. If the sauce dries out too much during cooking, add more broth.
8. At the end of cooking, sprinkle with chopped parsley.

Serve the scaloppine with mushrooms hot, accompanied, if you like, by a side of roasted potatoes or a simple green salad. If desired, you can also enrich the dish with chopped chives or a touch of cream at the end of cooking for a creamier version. Remember that this is the basic recipe, but I invite you to customize it according to your tastes or needs!