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Scaloppine ai Funghi

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Course Main Course
Cuisine Italian

Equipment

  • Large skillet, tongs, meat mallet, wooden spoon, small mixing bowl

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

Instructions
 

  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.