Veal Scaloppine with Mushrooms and Herbs

Elda Benassini
A delicious dish of veal scaloppine in a mushroom sauce with flavors of wine, herbs, and hints of wine. Very tasty and simple to prepare. Prepare a lower-fat version by eliminating the cream and wine.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1/2 cups shallot, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon sage
  • 5 tablespoons olive oil
  • 1/4 kilos oyster mushrooms, chopped
  • 1/4 kilos button mushrooms, sliced
  • 1 1/2 cups dry white wine
  • 1/4 cups parsley, chopped
  • 2 tablespoons basil
  • wheat flour
  • 1 1/2 cups chicken bullion
  • 1/2 cups thick cream
  • parsley, chopped
  • 10 calf steak, 1/8 inch thick
Preparation
40 mins
0 mins
Low
  • Place flour on a plate and season it with salt and pepper.
  • Dredge the veal scaloppine in flour and shake off the excess.
  • In a thick skillet, add a little oil and sauté the shallot with the garlic over low heat.
  • Add the mushrooms and let them release their liquid for about 5 minutes.
  • Add half of the wine and herbs (basil and sage). Let the wine evaporate.
  • Set the mushrooms aside on a plate.
  • Put oil in the same skillet where the mushrooms were cooked. Let it heat and cook the veal scaloppine until lightly browned. Remove and set aside.
  • In the same skillet, add the rest of the wine and let it thicken. Add the broth and let it reduce by half.
  • Add the cream and mushrooms. Season with salt and pepper. Add the chopped parsley.
  • Serve the veal scaloppine hot with the mushroom sauce on top. Sprinkle with more chopped parsley and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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