Veal Scallops with Mushrooms

Veal or beef scallopine with mushrooms with butter, garlic and thyme sauce. Try this Mediterranean beef main dish recipe with aromatic herbs from Provence. Simple Italian recipe –  thinly sliced veal or beef chops are served with a creamy champignons sauce. Try Italian saltimbocca alla romana with prosciutto.


Veal Escalope with Mushrooms

Ingredients (2 servings)

  • 200 g Veal or Beef Escalope (4 chops)
  • 250 g Mushrooms Champignon
  • 25 g Butter
  • 2-3 tbsp Flour
  • 1  Garlic Clove
  • Black pepper
  • Olive oil
  • Salt
  • 2-3 sprigs of Thyme
  • A Sprig of Rosemary

Instructions

Clean mushrooms, peel the mushroom hats, cut into slices. Finely chop rosemary leaves. Crush the garlic clove with a knife blade without peeling. Chop the thyme.

Put a slice of veal between sheets of baking paper, lightly beat to tenderize. Roll the chops in flour.

Heat half the butter in a frying pan over medium heat. Add the escalope, fry until golden brown, salt and pepper. Fry on the other side until golden brown. Remove on a plate.

Melt the second half of butter in the same pan, put a garlic clove, fry the garlic until golden brown, add rosemary.

Remove the garlic from the pan, add the chopped mushrooms, salt and pepper. Simmer over medium heat for 2-3 minutes. Return the scallopine to the pan, add the branches of thyme. Add 1 ladle of water, simmer for 1-2 minutes over medium heat.

Veal or beef scallopine with mushrooms with butter, garlic and thyme sauce.
    Veal or beef scallopine with mushrooms with butter, garlic and thyme sauce.

    Veal Escalope with Mushrooms

    Servings: 2

Ingredients

  • 200 g Veal or Beef Escalope (4 chops)
  • 250 g Mushrooms
  • 25 g Butter
  • 2-3 tbsp Flour
  • 1 Garlic Clove
  • Olive oil
  • Salt
  • 2-3 sprigs of Thyme

Instructions

  1. Clean mushrooms, cut into slices. Finely chop rosemary leaves and thyme. Crush the garlic clove with a knife blade. Lightly beat the chops to tenderize. Roll the chops in flour.
  2. Heat half the butter in a pan. Add the escalope. Fry until golden brown, salt and pepper. Remove on a plate.
  3. Melt the rest of butter in the same pan, add a garlic clove and rosemary. Add the chopped mushrooms, salt and pepper. Simmer over medium heat for 2-3 minutes. Return the scallopine to the pan, add the branches of thyme. Add 1 ladle of water, simmer for 1-2 minutes over medium heat.
    veal escalope with mushrooms, veal chops, beef chops, scallopini