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Scallopini – Veal and Mushrooms

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Scallopini – Vitello e funghi
Scallopini – Veal and Mushrooms
by James Belardo

There’s more than one way to cutlet, and to scallopini is one of our faves. This fairly simple recipe is as delicious as it’s a joy to make. The balanced flavors go well with rice, potatoes or pasta. Scallopini can be made using chicken, veal or pork; flatten ’em, flour ’em and spice ’em simple. Scallopini can be served with pasta, brown rice or potatoes. Throw some peas for some added ‘green,’ a delicious addition.

Other cuts

4 veal cutlets, flattened
1/2 onion
2 cloves garlic
1/2 lemon – juiced
1-2 cups sliced cremini mushrooms
2 tbsp olive oil
2 tbsp butter (unsalted)
3/4 – 1 cup white wine
1/2-3/4 cup beef stock
Italian flat leaf parsley
Salt and Pepper
Peperoncino Fiocchi (hot pepper flakes) (optional)
Flour (multi-grain or whole wheat)
Peas (optional)

Marinade Veal
1. Marinate Veal in the white wine and olive oil for about an hour.
2. Remove from marinade (save marinade) and pat dry with paper towels
3. Dredge the veal in flower, salt and pepper

1. Heat 2 tbsp olive oil with 1 tbsp butter in a pan,
2. Fry the veal until browned on both sides, remove and set aside (keep warm)
3. add 2 tbsp olive oil, let come back to temperature and fry the onions, garlic and hot pepper flakes.
4. When the onions begin to turn transparent add the mushrooms.
5. when the mushrooms begin to soften and show signs of browning add 2 tbsp butter, let melt
6. then add the left over marinade
7. Add beef stock, let reduce to about 50%
8. add the lemon juice and toss in the fresh parsley

best served with rice or potatoes but a light vegetable pasta would also work well.


The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production 

Written by Zio James

May 11, 2015 at 2:13 PM

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