Veal Scaloppini with seasonal mushrooms
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Ingredients (Serve 2 Prep time under 20mins)
- 1 leg of veal - sliced thinly
- 4 tbsp of extra virgin olive oil
- 1/2 red onion
- 1 handful of chopped parsley
- Semolina or Flour
- 2 cloves garlic
- 150g off Porchini, Portabello or (my favorite) Oyster mushrooms
- 1 good knob of butter
Method
Heat extra virgin olive oil in a pan and lightly fry 1/2 a finely diced onion and 2 cloves of minced garlic until soft. Add 150g of mushrooms and fry, stirring continuously. Once the mushrooms are soft and tender, add a handful of chopped flat-leaf parsley, season with salt and pepper and fry for a minute more.Heat 2 tablespoons of extra virgin olive oil in a separate frypan. Cover each veal piece in semolina; shake off any excess, making sure each side is evenly dusted. Fry for 30-45 seconds on each side at moderately heat. Remove the veal and place it in the other pan, on top of the mushrooms to keep warm.
Meanwhile, for the simple sauce, turn the flame to high on the pan used for frying the veal. Add 1/2 cup of wine and keep boiling until the liquid is reduced by two-thirds. Turn off the heat and add a good sized knob of butter. Check for seasoning and serve on warm plates with either a rocket and pear salad or some buttered squash.
Enjoy this dish with a glass of really fresh white wine, Chablis, Riesling, Arnies or even Italian Gavi (Cortese)