Grandma's mushroom scaloppine

Preparation

1. STEP 1 OF 10

   Take the veal slices and pound them with a meat mallet.

2. STEP 2 OF 10

   Coat the slices in flour on both sides and shake off excess flour.

3. STEP 3 OF 10

   Clean the mushrooms with a damp cloth and slice them.

4. STEP 4 OF 10

   In a pan, melt half of the butter and the extra-virgin olive oil.

5. STEP 5 OF 10

   Place the veal slices in the pan, season with salt and pepper, and brown for a few minutes.

6. STEP 6 OF 10

   Remove the scaloppine and place them on a separate plate.

7. STEP 7 OF 10

   In the same pan, melt the other half of the butter with a clove of garlic and the rosemary.

8. STEP 8 OF 10

   Add the mushrooms and cook over medium heat for a few minutes, seasoning with salt and pepper.

9. STEP 9 OF 10

   Return the scaloppine to the pan and add the thyme, cooking over low heat with a ladle of water.

10. STEP 10 OF 10

    Serve the scaloppine hot, optionally with a mushroom cream sauce poured over them.

General Information

Analysis

Macronutrients (100 gr)