Veal Scaloppini with Wine, Mushroom and Green Olive

Name: Veal Scaloppini with Wine, Mushroom and Green Olive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound linguini; 1/4 cup extra-virgin olive oil, 4 turns of the pan, plus some for drizzling; 3 slices pancetta or bacon, chopped; 1 small onion, chopped; 16 crimini mushrooms or button mushrooms, chopped; 1 pound veal scaloppini, cut into 1-inch strips; Salt and freshly ground black pepper; 2 cloves garlic, smashed; 1 cup dry white wine; 16 pitted, large green olives, coarsely chopped; A handful chopped flat-leaf Italian parsley; 1 tablespoon butter, cut into pieces; 1/3 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls

Servings: persons

3/4 pound linguini
1/4 cup extra-virgin olive oil, 4 turns of the pan, plus some for drizzling
3 slices pancetta or bacon, chopped
1 small onion, chopped
16 crimini mushrooms or button mushrooms, chopped
1 pound veal scaloppini, cut into 1-inch strips
Salt and freshly ground black pepper
2 cloves garlic, smashed
1 cup dry white wine
16 pitted, large green olives, coarsely chopped
A handful chopped flat-leaf Italian parsley
1 tablespoon butter, cut into pieces
1/3 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls

1
Place pasta water on to boil and cook linguini 8 minutes, to al dente in salted water.
2
Drain and reserve.
3
Keep warm.
4
Preheat a large, heavy skillet over medium to medium high heat.
5
Add 1 turn of the pan or 1 tablespoon extra virgin olive oil and the pancetta or bacon.
6
Cook pancetta or bacon 1 to 2 minutes alone, then add onions and cook another 2 or 3 minutes.
7
Add mushrooms to the pan and cook together with the onions 3 to 5 minutes.
8
Season veal strips with salt and pepper.
9
In a second skillet preheated over medium high heat, add 1 1/2 turns of extra-virgin olive oil and 1 clove smashed garlic.
10
Quick-fry half of the veal searing each side of the strips 1 to 2 minutes.
11
Transfer cooked veal strips and garlic to a plate and repeat.
12
Add all of the cooked strips and garlic to the onions and mushrooms then add wine to the pan and lift up all of the drippings.
13
Cook wine down to evaporate the alcohol about 2 to 3 minutes.
14
Stir olives and parsley into veal and mushrooms.
15
Serve portions of veal, mushrooms and green olives on a bed of hot linguini tossed with a drizzle of extra-virgin olive oil, butter and grated cheese.

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3/4 pound linguini, 1/4 cup extra-virgin olive oil, 4 turns of the pan, plus some for drizzling, 3 slices pancetta or bacon, chopped, 1 small onion, chopped, and more.

Yes, Veal Scaloppini with Wine, Mushroom and Green Olive 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.

That's it — enjoy your meal!