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Veal Scallopini
15th October, 2017

This Veal Scallopini was the final meal in I had in Rome during a culinary break and it just topped off a great trip. The dish is simple and if you have an aversion to veal, you could always replace with a steak or even chicken

It’s a wonderful dish packed with taste and is so simple to make

Ingredients

800g Veal escalope or chop (200g per person)

2 Tbsp plain Flour

Seasoning

25g Butter

1 Tbsp Olive Oil

250g Mushrooms, cleaned and sliced

200mls Chicken Stock

Handful Parsley, finely chopped

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Method

Pound out the veal until quite thin as this dish cooks quickly. Mix the flour with salt and pepper and lightly dust the veal

Add the butter and oil to the pan and quickly flash fry the veal on both sides for about a minute

Remove veal from the pan and deglaze the frying pan with stock, add the mushrooms and reduce for a few minutes

Spoon the sauce and mushrooms over the veal and finish off with parsley garnish

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