Meat

Veal Scallopine Alla Funghi

The rich, creamy mushroom sauce for the veal can also be used as a lovely steak or chicken sauce.

Serves:

Preparation Time:

10 minutes

Cooking Time:

10 minutes

Ingredients

4 large or 8 small veal schnitzels (800g)
3 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, crushed
400g button mushrooms, sliced
1 tablespoon plain flour
½ cup white wine (or additional stock)
2 tablespoons beef stock
½ cup thickened cream
2 teaspoons Dijon mustard
Salt and ground white pepper to taste

Method

Place veal schnitzels between 2 sheets of baking paper and beat with a rolling pin until very thin.
Place 1 tablespoon butter and olive oil in a chef’s pan over medium-high heat. Cook the veal quickly, only about 2 minutes each side. Set aside on a plate and cover with foil to rest.
Into the same pan, add remaining butter, garlic and mushrooms. Sauté until the mushrooms are browned. Sprinkle the flour over the contents of the pan.
Deglaze the pan with the wine, and simmer until almost evaporated. Add the stock, cream and mustard and simmer until the sauce reduces slightly and starts to thicken. Serve over the veal.

Credits:

Steve Brown Photography

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