Porcini Veal Escalopes – Italian recipe (VIDEO)

Hello and welcome at Cucina con noi. Today we will see how to prepare the veal escalopes with porcini mushrooms.

For 4 portions we will use: 8 veal slices of about 75 gr each (the ideal meat cuts for this recipe are topside or rump), 400 gr of porcini, a branch of parsley, 2 garlic cloves, a spoonful of flour, a glass of broth, 40 gr of butter, salt, pepper and extravirgin olive oil.

Let’s begin slicing the mushrooms, which we will have cleaned before (removing the lower part and then using a brush and a wet towel). Instead of porcini we can also use other qualities of mushrooms, like Caesar’s mushrooms or champignon mushrooms. After slicing the mushrooms and mincing the parsley, we start cutting the meat. We remove the external fat, trying to give the meat an oval shape. Then we slightly press them with the tenderizer. Now we can start cooking the meat: we put half of the butter in a pan and we add 2 spoonfuls of oil. Once the grease is hot, we place the meat, which we will have covered with flour. We let the meat sear and we turn them in order to cook them on both sides. When the scallops look golden, we remove them and go on cooking the rest of the meat in the same pan. Now we remove part of the oil and we add, in the same pan, the remaining butter, 2 spoonfuls of oil, the pressed garlic and we let sear a little, then we add the mushrooms. Once they have got soft, we remove the garlic, then we place the scallops in the pan . We let them absorb the flavours, then we add the broth. After a couple of minutes we sprinkle with the minced parsley, we switch off and serve the dish. If the sauce gets dry during the cooking, we add some more broth. If you like it, you can decorate the dish with some parsley leaves. Greeting from Sonia and see you to the next recipe.