PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 8 milk-fed veal escalopes (in the round)
  • Stefano Olive oil
  • 100g butter
  • 2 garlic cloves, minced
  • 300g sliced white Paris mushrooms
  • 1 tbsp minced Italian parsley
  • Juice of 2 lemons
  • 1 ½ cups white wine or vegetable broth
  • ½ cup cream
  • Flour for breading
  • Salt and pepper

PREPARATION:

  1. Place the veal escalopes between two sheets of parchment paper and gently tenderize them.
  2. In a 32cm Julienne skillet, fry the mushrooms in 2 tbsp olive oil and 25g of butter for 2-3 minutes.
  3. Reduce the heat and add minced garlic and 1 tablespoon of parsley to the skillet.
  4. Pour in 1 tablespoon of lemon juice and season with salt and pepper. Stir and then transfer the mushroom mixture to a serving dish. Set aside.
  5. Coat the veal escalopes with flour.
  6. In the same skillet, brown 4 escalopes at a time for 1 minute on each side in a mixture of oil and butter. Season with salt and pepper. Remove and set aside.
  7. Over low heat, deglaze the skillet with white wine or vegetable broth and the remaining lemon juice.
  8. Using a spatula, scrape the cooking juices from the bottom of the skillet.
  9. Add the cream to the skillet and return the veal escalopes and the mushroom mixture to the pan.
  10. Stir gently to combine and let it simmer for a few minutes until the sauce thickens slightly.
  11. Serve the veal escalope with lemon and mushrooms, and garnish with additional minced parsley if desired.