Scaloppine with Wine and Mushrooms Recipe
Scaloppine with white wine and mushrooms sauce is another classic Italian recipe. I used a mix of white and Cremini (brown) mushrooms cooked in butter and olive oil and flavored with dry - not sweet - white wine. Pair with mashed potatoes and some greens and you are all set for a great dinner.
Ingredients and Instructions (serves 6):
- 6 boneless veal cutlets
- 1 and 1/2 cup of white mushrooms, sliced
- 1 and 1/2 cup of cremini mushrooms, sliced
- 1/2 cup of fresh Italian parsley, chopped
- 4 tablespoons of olive oil
- 2 tablespoons of butter
- 4 tablespoons of flour
- salt and pepper
- 1 cup of dry, white wine
- 2 garlic cloves
- Clean and slice the mushrooms and set aside. Chop the parsley and set aside.
- The veal cutlets should be thin, about 1/4 inch thick. If necessary, place them between 2 sheets of plastic wrap and pound with a smooth meat tenderizer or mallet.
- In a dish, season the flour, mixing it with salt and pepper. Pass the cutlets in it, making sure they get well coated each side.
- Depending on the size of the cutlets, you might have to cook them in 1 or more batches. Either way, start by melting the butter and 2 tablespoons of the olive oil in a large frying pan over medium heat.
- Add the meat and slightly brown it, letting it fry for about a minute on each side. Take off the heat and set aside where it will stay warm.
- In another pan warm the remaining oil with the garlic cloves cut in half. Add the mushrooms and cook over medium-high heat until they start sizzling, then add the wine. Let evaporate for about a minute, add the parsley, season with salt and pepper, lower the heat, cover and let cook for about 6-8 minutes. If the liquid reduces too much, add a small amount of warm water or vegetable broth.
- Add the veal cutlets and let cook for another couple of minutes.
- Serve immediately, diving the mushrooms in equal amounts over each scaloppina.
Note: Instead of veal cutlets, chicken or turkey breast cutlets can be a good substitute for this dish.
Wine pairing suggestions: Normally I would bring to the table the same type of wine used for cooking the scaloppine, in this case a Pinot Grigio; Verdicchio is a great white Italian to consider, as well as an American Chardonnay.
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