Ingredients
- Veal scaloppine
600g600g - Champignon mushrooms
300g300g - Dry white wine
150mL150mL - Flour
50g50g - Extra virgin olive oil
2cucchiaio2cucchiaio - Butter
30g30g - Saltto taste
- Pepperto taste
- Fresh parsleyto taste
Preparation
- STEP 1 OF 9
In a plate, mix the flour with a pinch of salt and pepper.
- STEP 2 OF 9
Dredge the scaloppine in flour, shake off the excess, and set aside.
- STEP 3 OF 9
In a pan, heat some extra virgin olive oil and butter.
- STEP 4 OF 9
Add the scaloppine and cook for about 2-3 minutes on each side, until golden brown.
- STEP 5 OF 9
Remove the scaloppine from the pan and set aside.
- STEP 6 OF 9
In the same pan, add the sliced mushrooms. Cook for about 5 minutes.
- STEP 7 OF 9
Deglaze with the white wine and let the alcohol evaporate for a couple of minutes.
- STEP 8 OF 9
Return the scaloppine to the mushrooms and cook for another 2-3 minutes, adjusting salt and pepper to taste.
- STEP 9 OF 9
Serve hot, garnished with chopped fresh parsley.
General Information
Storage notes
Store in the refrigerator for up to 2 days in an airtight container.
More information
They can be served with a side of mashed potatoes or seasonal vegetables. For a perfect pairing, accompany with a dry white wine.
Origin
Italia, Lazio
Analysis
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins12.34g·58%
- Carbohydrates3.27g·15%
- Fats4.85g·23%
- Fibers0.7g·3%