Description
This indulgent veal scaloppini is accompanied by a rich heavy cream and mushroom reduction that brings a luxurious flavor to your meal.
Ingredients
Scale
- 1 pound veal cutlets
- 2 tablespoons olive oil
- 1 cup heavy cream
- 8 ounces mushrooms, sliced
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Season the veal cutlets with salt and pepper and add them to the skillet, cooking until golden brown on both sides. Remove the veal from the skillet and set aside.
- In the same skillet, add the mushrooms and garlic, cooking until softened.
- Pour in the chicken broth and bring to a simmer, scraping any browned bits from the bottom.
- Add the heavy cream to the skillet and stir until well combined, allowing it to thicken slightly.
- Return the veal to the skillet, coating it in the sauce, and cook for an additional 2-3 minutes.
- Garnish with fresh parsley before serving.
Notes
- For added flavor, consider using wild mushrooms if available.
- Serve this dish with pasta or rice to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg