Scaloppine ai funghi

Veal scaloppine with mushrooms is 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 variation, don’t hesitate to ask me!

Scaloppine ai funghi

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 on each side, then remove from the heat and keep warm.
4. In the same pan, add the clove of garlic and briefly fry it. Then remove the garlic and cook the mushrooms until golden brown.
5. Put the scaloppine back in the pan with the mushrooms, turn up the heat and deglaze with white wine. Let the alcohol evaporate.
6. Lower the heat, add a little broth and cook covered on low heat for about 10 minutes, adjusting with 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 personalize it according to your tastes or needs!