Veal Scaloppine with White Wine and Mushrooms

Name: Veal Scaloppine with White Wine and Mushrooms
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Italia
Ingredients: 600 g Veal scaloppine; 300 g Champignon mushrooms; 150 mL Dry white wine; 50 g Flour; 2 tablespoons Extra virgin olive oil; 30 g Butter; to taste Salt; to taste Pepper; to taste Fresh parsley

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Category: Main courses

Veal scaloppine with white wine and mushrooms is a flavorful and aromatic main course, perfect for a special dinner.

Difficulty: Easy

Cooking time: 15 minCooking: 15 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

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Ingredients

No. Servings

Veal scaloppine600g
Champignon mushrooms300g
Dry white wine150mL
Flour50g
Extra virgin olive oil2cucchiaio
Butter30g
Saltto taste
Pepperto taste
Fresh parsleyto taste

Preparation Ingredients General Information Analysis Macronutrients

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

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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.

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

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