A Veal Scallopini with a creamy mushroom sauce! Called 'Scaloppine ai Funghi' in Italian, this dish can technically be made with chicken or beef as well.
1cupwhite flouror as needed, for flouring the slices of meat
1lbwhite button or crimini mushroomscalled 'champignon mushrooms'
1handfula flavorful mushroom like porcinioptional
1 ½tbspbutterfor cooking the veal
4cupsbeef broth
1pinchfine saltor to taste
2clovesgarlic
1handfulItalian flat leaf parsleyor to taste; minced
The Roux (Sauce Thickener)
1 ½tbspbutter
1 ½tbspflour
beef brothas needed
Instructions
Prepare the Veal
If necessary, pound the veal slices (between two pieces of parchment paper) to just a few millimeters thick. Remove any excess fat. If already the right thickness, pound the veal slices lightly just to tenderize them.
If necessary, cut the slices in half to ensure they can lay flat in the skillet you will use to cook them.
Flour the Veal
Coat the slices of veal on both sides with flour. Shake off any excess flour and set the veal aside.
Cook the Veal
Melt the butter for cooking the veal into a large skillet.
Cook the slices of veal in the butter for 1 - 1½ minutes over medium heat. Flip each slice halfway through the cooking. If the slices can't all fit in your skillet at once, cook the veal in batches.
Salt to taste, then set the cooked veal aside. A pinch of salt is enough.
Heat the Broth
Bring the broth to simmer for the following steps.
Prepare the Mushrooms
See 'Tips' for cleaning mushrooms. Slice half of the cleaned mushrooms into thick slices. Dice the other half.
Cook the Mushrooms
In the same skillet that you used to cook the scallopini, add two whole cloves of garlic.
Add the mushrooms along with two ladles of beef broth to the mushrooms. Once cooked, add a pinch of salt. While the mushrooms cook...
Make a Roux
Melt butter in a saucepan. Add the flour for the roux a bit at a time, mixing until you've made a smooth paste. Cook the roux briefly until it's golden in color. Add a bit of hot beef broth a little at a time, whisking continuously until you have a thick sauce.
Finish the Mushroom Sauce
Add the roux to the cooked mushrooms along with: another ladle of hot broth and a handful of minced parsley. Cook over low heat until the sauce begins to thicken.
Add the cooked veal slices back to the pan with the sauce. Continue simmering the veal in the sauce until the veal is warm again, turning the slices occasionally. Cook until the sauce has thickened to a gravy.
Top with another sprinkle of fresh minced parsley and serve. Buon appetito!
Video
Notes
How to Clean MushroomsTo clean button mushrooms, remove any loose dirt with a brush (even a toothbrush will work!). Wipe the mushrooms down with a damp cloth. Or, give them a very quick rinse and dry them immediately. Do NOT soak the mushrooms. Soaking mushrooms will change their taste and texture. Tips for Tenderizing VealAlways pound meat to tenderize between two sheets of parchment paper. This is done to avoid tearing the meat.