0
Veal scaloppini in a shiitake mushroom sauce
Back to recipes
Veal scaloppini in a shiitake mushroom sauce
Veal is tenderized, seasoned, rolled in flour, then sautéed in olive oil until a golden crust is obtained on each side. Shiitake mushrooms are sautéed with chopped onion, deglazed with white wine and finish with a knob of butter. Served with boiled and sliced potatoes topped with a dash of olive oil and fresh parsley, fast and amazing!
Veal scaloppini in a shiitake mushroom sauce
| Prep time: 5 minutes |
|---|
| Cooking time: 7 minutes |
| Servings or yield: 2 |
| Difficulty level: Easy |
| 2 125 g Quebec’s milk-fed veal scaloppini |
|---|
| 100 g Shiitake mushrooms |
| ½ minced onion |
| ½ cup of white wine |
| ¼ cup all-purpose flour |
| 1 tbsp. olive oil |
| 1 tbsp. sesame oil |
| 1 tbsp. butter |
| 3 to 4 fresh parsley leaves, minced |
| 3 to 4 fresh basil leaves, minced |
| Salt and pepper to taste |
Preparation
Flour, salt and pepper to taste scaloppini on each side. In a medium skillet heat 2 tbsp olive oil over high heat, add scaloppini and cook 1 minute and a half on each side. Remove the scaloppini from pan and keep warm. Mince the onion. Remove stems from mushrooms and slice. In a medium skillet, add olive oil, sesame oil, shiitake mushrooms and sliced onion and cook on medium heat for 3 minutes. Deglaze with white wine and allow to evaporate for 1 minute. Add the butter and cook for a minute. Return the scaloppini and continue cooking for 30 seconds to incorporate the sauce. Serve scaloppini with fresh sided with boiled and sliced potatoes drizzled with olive oil and fresh parsley or accompaniment of your choice and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Flour, salt and pepper to taste scaloppini on each side.
2 - In a medium skillet heat 2 tbsp olive oil over high heat, add scaloppini and cook 1 minute and a half on each side. Remove the scaloppini from pan and keep warm.
3 - Mince the onion. Remove stems from mushrooms and slice.
4 - In a medium skillet, add olive oil, sesame oil, shiitake mushrooms and sliced onion and cook on medium heat for 3 minutes.
5 - Deglaze with white wine and allow to evaporate for 1 minute. Add the butter and cook for a minute.
6 - Return the scaloppini and continue cooking for 30 seconds to incorporate the sauce.
7 - Serve scaloppini with fresh sided with boiled and sliced potatoes drizzled with olive oil and fresh parsley or accompaniment of your choice and enjoy!
