Take the veal slices and flatten them with a meat mallet.
Dredge the slices in flour on both sides and shake off the excess flour.
Clean the mushrooms with a damp cloth and slice them.
In a pan, melt half the butter and the extra virgin olive oil.
Lay in the veal slices, season with salt and pepper, and brown for a few minutes.
Remove the scaloppine and place them on a separate plate.
In the same pan, melt the other half of the butter with a clove of garlic and the rosemary.
Add the mushrooms and cook over medium heat for a few minutes, adjusting salt and pepper.
Put the scaloppine back into the pan and add the thyme, cooking over low heat with a ladle of water.
Serve the scaloppine hot, optionally with a mushroom cream to pour over them.
Store in the refrigerator in an airtight container
Serve with mashed potatoes or polenta for a complete meal.
Italia
| Energy (kcal) | 98.87 |
| Carbohydrates (g) | 3.46 |
| of which Sugars (g) | 0.31 |
| Fat (g) | 4.79 |
| of which Saturates (g) | 2.65 |
| Protein (g) | 10.34 |
| Fiber (g) | 0.64 |
| Sale (g) | 0.05 |
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