Scaloppine ai Funghi Recipe Guide

Scaloppine ai Funghi is a delicious and versatile Italian dish featuring thinly sliced veal (or other meat) cooked in a creamy mushroom sauce. It’s one of those dishes that feels fancy but is surprisingly simple to prepare, and based on my overall experience, it’s also highly adaptable. Let me show you how I make Scaloppine ai Funghi and offer tips to suit different dietary needs.

Notes on What to Expect:

• Rich and creamy sauce:

The mushrooms add a lovely earthy flavor that pairs beautifully with the tender meat and creamy sauce.

• Tender meat:

When properly cooked, the cutlets should be fork-tender, and they’ll soak up the flavorful sauce perfectly.

• Quick to prepare:

From my own personal experience, Scaloppine ai Funghi comes together quickly, making it a great weeknight meal, but it’s elegant enough for a dinner party.

Quick Meal Facts

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Time to Stand: 5 minutes
• Total Time: 40 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: ~350 per serving
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Main dish
• Equipment Needed: Large skillet, tongs, meat mallet, wooden spoon, small mixing bowl

Check out the right equipment and Ingredients that you need for making  Scaloppine ai Funghi   here

Ingredients:

• 4 veal cutlets (or chicken/pork for a variation)
• 1 cup all-purpose flour (substitute gluten-free flour if needed)
• 2 tbsp olive oil
• 2 tbsp butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced (use button, cremini, or mixed)
• ½ cup white wine (optional, replace with chicken broth if needed)
• ½ cup chicken or vegetable broth
• ½ cup heavy cream (substitute with coconut cream or plant-based milk for a dairy-free version)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Check out the right equipment and Ingredients that you need for making  Scaloppine ai Funghi   here

Step-by-Step Method:

1. Prepare the Meat

• Tenderize the veal: Place the veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about ¼ inch thick. This step ensures the meat cooks evenly and remains tender.
• Season and flour: Season the cutlets with salt and pepper, then lightly dredge them in flour, shaking off any excess. This gives the meat a lovely, golden crust when cooked.

2. Cook the Cutlets

• Heat the skillet: Over medium-high heat, warm the olive oil and 1 tablespoon of butter in a large skillet.
• Sear the cutlets: Add the floured veal cutlets and cook for about 2-3 minutes per side until golden brown. If you’re using chicken or pork, adjust the cooking time slightly, making sure it’s fully cooked through. Transfer the cooked cutlets to a plate and cover them to keep warm.

3. Sauté the Mushrooms

• Cook the onion and garlic: In the same skillet, add the remaining tablespoon of butter. Sauté the chopped onion and garlic for 2-3 minutes until softened.
• Add the mushrooms: Stir in the mushrooms and cook until they release their moisture and turn golden brown (about 5 minutes).

4. Create the Sauce

• Deglaze the skillet: Pour in the white wine (if using) and scrape up any browned bits from the bottom of the skillet. Let the wine reduce by half, which should take about 2-3 minutes.
• Stir in the broth and cream: Add the chicken or vegetable broth, followed by the heavy cream. Let the sauce simmer for 5-7 minutes until it thickens slightly. If the sauce is too thin, let it cook a bit longer, but if it’s too thick, add a splash of broth to thin it out.

5. Return the Cutlets

• Combine the meat and sauce: Return the veal cutlets to the skillet, spooning the mushroom sauce over the top. Let the cutlets simmer in the sauce for about 3-5 minutes to absorb the flavors.

6. Finish and Serve

• Garnish and rest: Remove from heat, sprinkle with fresh parsley, and let the dish rest for 5 minutes before serving. This gives the flavors a chance to meld together. Check out the right equipment and Ingredients that you need for making  Scaloppine ai Funghi   here

Variations:

• Chicken Scaloppine: Use thinly sliced chicken breast as a more affordable and readily available substitute for veal. Cooking time will remain similar.
• Pork Scaloppine: Pork loin or tenderloin works well in this dish. Just make sure to slice it thinly and pound to the correct thickness.
• Vegetarian: Replace the veal with portobello mushrooms or eggplant slices for a vegetarian version. For the broth, use vegetable stock.
• Gluten-Free: Swap out regular flour with gluten-free all-purpose flour. It won’t affect the final texture or flavor.
• Dairy-Free: Substitute the heavy cream with coconut cream, and replace the butter with a dairy-free alternative like olive oil.

Nutritional Information (per serving):

• Calories: ~350
• Protein: 26g
• Fat: 20g
• Carbohydrates: 15g
• Fiber: 2g
• Sodium: 300mg

Troubleshooting Tips:

• Sauce too thick? Add a bit more broth or cream to thin it out. Simmer gently until it reaches the desired consistency.
• Cutlets too tough? Ensure you’re pounding the meat to the right thickness before cooking. Veal, chicken, and pork need to be tenderized for that melt-in-your-mouth texture.
• Bland flavor? Taste and adjust seasoning before serving. A pinch more salt, a splash of lemon juice, or even a little more parsley can brighten the dish.

Scaloppine ai Funghi is incredibly versatile, allowing you to experiment with different meats, dairy-free options, and even gluten-free alternatives. This dish is a true classic in Italian cuisine, and once you’ve made it, it’ll likely become a favorite in your meal rotation.