Veal Scaloppine with Porcini Mushrooms


Scaloppe Ai Funghi Porcini is a tasty and flavorful dish, perfect for a special lunch or dinner. The veal slices are pounded and coated in flour, then sautéed in foaming butter. Meanwhile, a sauté is prepared with olive oil, tomato, garlic, and chopped parsley, to which thinly sliced porcini mushrooms are added. Once the sauce is ready, it is poured over the veal slices and left to infuse for a few minutes. The dish is served piping hot, ready to be enjoyed.

Veal Scaloppine with Porcini Mushrooms

Total Time 30 minutes


  • 8 Slices Veal Veal Cutlets (or Veal Sirloin)
  • 30 G Oil Olive Oil
  • 1 Bunch Parsley Parsley
  • 2 Cloves Garlic Garlic


  • Beat the veal slices first and then lightly flour them.
  • Sear the veal slices in foaming butter.
  • In a separate pan, prepare a sauté with a little olive oil, tomato, garlic, and chopped parsley.
  • Add the thinly sliced porcini mushrooms to the sauté.
  • When the sauce is ready, pour it over the veal slices.
  • Let it infuse for a couple of minutes.
  • Serve it piping hot.


Add a splash of dry white wine to the sauté for an extra flavor.
Author: Tips4Food
Calories: 350kcal
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