Veal SCALLOPINI with Mushroom Sauce (AKA: Veal Scaloppine)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is lower in cost and calories than veal.

Prepare veal slices, ensuring they are a few millimeters thick.

Remove excess fat from the veal slices.

Sandwich the veal slices between parchment paper and tenderize gently.

Cut the veal slices in half to create a rectangular shape.

Dredge the veal slices in flour and set aside.

Heat two knobs of butter in a large frying pan.

Cook the veal slices in the pan for about 1 to 1.5 minutes until slightly golden, flipping them once.

Remove the veal from the pan and set aside.

In the same pan, add sliced frozen porcini mushrooms and two ladles of hot beef broth.

Once the porcini mushrooms have defrosted, add sliced champignon mushrooms to the pan.

Cook the mushrooms, being careful not to overcook them, and add a pinch of salt.

Prepare a roux off camera by whisking equal parts butter and flour over low heat with some broth.

Add the roux to the mushrooms to create a creamy sauce.

Introduce the veal back into the pan and mix everything well.

Cover with a little hot broth and cook together for about two minutes, turning occasionally until the sauce thickens.

Check the sauce's consistency; it should coat the spoon well.

Add more parsley before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens