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Recipe by Emporion
Scaloppine with white wine and mushrooms are a main course full of flavor and aroma, perfect for a special dinner.
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 9: On a plate, mix the flour with a pinch of salt and pepper.
Step 2 of 9: Dredge the scaloppine in flour, shake off the excess flour and set them aside.
Step 3 of 9: In a pan, heat a little extra virgin olive oil and butter.
Step 4 of 9: Add the scaloppine and cook them for about 2-3 minutes per side, until golden.
Step 5 of 9: Remove the scaloppine from the pan and keep them aside.
Step 6 of 9: In the same pan, add the sliced mushrooms. Cook for about 5 minutes.
Step 7 of 9: Deglaze with white wine and let the alcohol evaporate for a couple of minutes.
Step 8 of 9: Add the scaloppine to the mushrooms and cook for another 2-3 minutes, adjusting salt and pepper.
Step 9 of 9: Serve hot, garnished with chopped fresh parsley.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Nickel to be checked · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving291 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,400 kJ335 kcal | 481 kJ115 kcal |
| Fat | 14 g | 4.81 g |
| of which saturated fatty acids | 5.18 g | 1.78 g |
| Carbohydrates | 9.6 g | 3.3 g |
| of which sugars | 0.73 g | 0.25 g |
| Fibre | 2.1 g | 0.72 g |
| Protein | 35.68 g | 12.26 g |
| Salt | 0.15 g | 0.05 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.
