Veal scaloppine with mushrooms
Instructions
Clean the mushrooms and cut them into slices, Cook for 20 minutes in a pan with 4 tablespoons of olive oil, 20 g butter, whole garlic clove.
Add salt, remove the garlic, Sprinkle chopped parsley.
In another pan heat the remaining butter with four tablespoons of olive oil and lay the floured meat.
Let Cook over high heat on each side for 10 minutes.
Add salt and pepper.
Set the scallops aside and keep them warm.
Dilute the broth with a little warm water, pour over the mushrooms and then on scallops.
Accompanying wines: Pinot Noir DOC Breganze, Riviera Ligure Di Ponente Rossese Colli Amerini DOC Rosso DOC.
Ingredients and dosing for 4 persons
- 4 veal scaloppine
- 300 g of cultivated mushrooms
- 60 g of butter
- 1 clove of garlic
- Parsley
- Flour
- 8 tablespoons of olive oil
- Salt
- Pepper