In a plate, mix the flour with a pinch of salt and pepper.
Dredge the scaloppine in flour, shake off the excess, and set aside.
In a pan, heat some extra virgin olive oil and butter.
Add the scaloppine and cook for about 2-3 minutes on each side, until golden brown.
Remove the scaloppine from the pan and set aside.
In the same pan, add the sliced mushrooms. Cook for about 5 minutes.
Deglaze with the white wine and let the alcohol evaporate for a couple of minutes.
Return the scaloppine to the mushrooms and cook for another 2-3 minutes, adjusting salt and pepper to taste.
Serve hot, garnished with chopped fresh parsley.
Store in the refrigerator for up to 2 days in an airtight container.
They can be served with a side of mashed potatoes or seasonal vegetables. For a perfect pairing, accompany with a dry white wine.
Italia, Lazio
| Energy (kcal) | 115.7 |
| Carbohydrates (g) | 3.27 |
| of which Sugars (g) | 0.24 |
| Fat (g) | 4.85 |
| of which Saturates (g) | 1.79 |
| Protein (g) | 12.34 |
| Fiber (g) | 0.7 |
| Sale (g) | 0.05 |
