On a plate, mix the flour with a pinch of salt and pepper.
Dredge the scaloppine in flour, shake off the excess flour and set them aside.
In a pan, heat a little extra virgin olive oil and butter.
Add the scaloppine and cook them for about 2-3 minutes per side, until golden.
Remove the scaloppine from the pan and keep them aside.
In the same pan, add the sliced mushrooms. Cook for about 5 minutes.
Deglaze with white wine and let the alcohol evaporate for a couple of minutes.
Add the scaloppine to the mushrooms and cook for another 2-3 minutes, adjusting salt and pepper.
Serve hot, garnished with chopped fresh parsley.
Store in the refrigerator for up to 2 days in an airtight container.
They can be served with a side of mashed potatoes or seasonal vegetables. For a perfect pairing, serve with a dry white wine.
Italia, Lazio
| Energy (kcal) | 107.01 |
| Carbohydrates (g) | 3.34 |
| of which Sugars (g) | 0.25 |
| Fat (g) | 3.62 |
| of which Saturates (g) | 1.72 |
| Protein (g) | 12.6 |
| Fiber (g) | 0.71 |
| Sale (g) | 0.03 |
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