Veal scaloppine with mushroom cream sauce

serves: 4
yield: 4 servings
ready in: 30 mins (15 mins Prep - 15 mins Cook)

Veal scaloppine ingredients

500g boneless veal steak, cut into 5-mm-thick slices and trimmed
Salt and black pepper, to taste
2 tablespoons butter
1 1/2 cups sliced fresh mushrooms
1 small onion, peeled and sliced
3/4 cup chicken stock
1/3 cup dry white wine
1 tablespoon lemon juice
1/2 teaspoon dried rosemary leaves
1 tablespoon chopped fresh parsley

Veal scaloppine preparation method

1. Cut the veal into serving pieces. Pound both sides of the meat with the flat side of a meat mallet until it is 3 mm thick. Sprinkle with salt and pepper. Melt the butter over medium heat in a large frying pan. Add two of the veal pieces and cook for 1–2 minutes on each side, or until tender. Transfer the veal to a platter; cover with foil and keep warm. Repeat with the remaining veal pieces.

2. Add the mushrooms and onion to the pan. Cook over medium heat, stirring frequently, for 4 minutes, or until tender. Stir in the stock, wine, lemon juice and rosemary, stirring and scraping any browned residue off the bottom of the pan. Bring to the boil and cook, uncovered, for 5 minutes, or until slightly thickened. Stir in the parsley and pour the sauce over the veal. Serve immediately.