Veal Scaloppine With Mushrooms Bordelaise Recipe

Name: Veal Scaloppine With Mushrooms Bordelaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 slices veal scaloppine, about 1 1/4 pounds; 3/4 pound mushrooms; 2 tablespoons olive oil; 1/4 cup peanut, vegetable or corn oil; 1/4 cup flour; Freshly ground pepper to taste; 2 tablespoons butter; ⅓ cup finely chopped shallots; ⅓ cup dry white wine; 1/4 cup finely chopped parsley

Servings: persons

12 slices veal scaloppine, about 1 1/4 pounds
3/4 pound mushrooms
2 tablespoons olive oil
1/4 cup peanut, vegetable or corn oil
1/4 cup flour
Freshly ground pepper to taste
2 tablespoons butter
⅓ cup finely chopped shallots
⅓ cup dry white wine
1/4 cup finely chopped parsley

1
Pound the scaloppine on a flat surface with a flat mallet.
2
Do not break the tissues.
3
Set aside.
4
Slice the mushrooms thinly.
5
There should be about five cups.
6
Set aside.
7
Heat the olive oil in a large skillet.
8
When it is hot and almost smoking, add the mushrooms.
9
Cook over moderately high heat until the mushrooms give up their liquid.
10
Cook until the liquid evaporates and the mushrooms are browned.
11
Set aside.
12
Heat the peanut oil in a heavy skillet.
13
Dredge the scaloppine in flour seasoned with pepper.
14
Cook the scaloppine, a few at a time, on both sides until lightly browned, about 45 to 60 seconds on each side.
15
As they are cooked transfer them to a warm platter.
16
Pour off the oil from the skillet in which the scaloppine cooked.
17
Add the butter and when it is hot, add the mushrooms.
18
Cook briefly, shaking the skillet and turning the mushrooms.
19
Add the shallots and cook briefly, stirring.
20
Add the wine and cook, stirring to dissolve the brown particles that cling to the bottom of the skillet.
21
Pour the mushrooms over the veal and serve sprinkled with chopped parsley.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 slices veal scaloppine, about 1 1/4 pounds, 3/4 pound mushrooms, 2 tablespoons olive oil, 1/4 cup peanut, vegetable or corn oil, and more.

Yes, Veal Scaloppine With Mushrooms Bordelaise falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Scaloppine With Mushrooms Bordelaise

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