Veal scallopine alla funghi
Prep + Cook time = 20 mins
Veal scallopine alla funghi | the rich, creamy mushroom sauce for the veal can also be used as a lovely steak or chicken sauce.
- 4 large or 8 small veal schnitzels (800g)
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 400g button mushrooms, sliced
- ½ cup white wine
- 2 tablespoons veal glaze or beef stock
- ½ cup thickened cream
- 2 teaspoons Dijon mustard
- Salt and ground white pepper to taste
STEP 1 | Place veal schnitzels between 2 sheets of cling wrap and beat with a rolling pin until very thin.
STEP 2 | 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.
STEP 3 | Into the same pan, add remaining butter, garlic and mushrooms. Saute until mushrooms are browned. Sprinkle the flour over the contents of the pan.
STEP 4 | 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.
STEP 5 | Serve over the veal.