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Recipe by
A tasty main course that is simple to prepare, perfect for any occasion.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 10: Take the veal slices and flatten them with a meat mallet.
Step 2 of 10: Dredge the slices in flour on both sides and shake off the excess flour.
Step 3 of 10: Clean the mushrooms with a damp cloth and slice them.
Step 4 of 10: In a pan, melt half the butter and the extra virgin olive oil.
Step 5 of 10: Lay in the veal slices, season with salt and pepper, and brown for a few minutes.
Step 6 of 10: Remove the scaloppine and place them on a separate plate.
Step 7 of 10: In the same pan, melt the other half of the butter with a clove of garlic and the rosemary.
Step 8 of 10: Add the mushrooms and cook over medium heat for a few minutes, adjusting salt and pepper.
Step 9 of 10: Put the scaloppine back into the pan and add the thyme, cooking over low heat with a ladle of water.
Step 10 of 10: Serve the scaloppine hot, optionally with a mushroom cream to pour over them.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving252 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,125 kJ269 kcal | 447 kJ107 kcal |
| Fat | 14.45 g | 5.74 g |
| of which saturated fatty acids | 6.95 g | 2.76 g |
| Carbohydrates | 8.64 g | 3.43 g |
| of which sugars | 0.78 g | 0.31 g |
| Fibre | 1.59 g | 0.63 g |
| Protein | 25.8 g | 10.25 g |
| Salt | 0.1 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
