Mushroom Scaloppine

18 Reviews
86% would make this recipe again

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Preparation : 10 min Cooking : 10 min
390 calories/serving

Ingredients

8 button (white) mushrooms, thinly sliced 110 g
2 tbsp canola oil 30 mL
1 1/2 tbsp Parsley and Garlic Base 23 mL
300 g veal cutlets, thinly sliced
2 tbsp white flour (all purpose) 16 g
2 tbsp butter, unsalted 28 g
1/3 cup beef broth 85 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Prepare the mushrooms: slice them thinly lengthwise.
  2. Heat half of the oil in a skillet over moderately high heat until hot but not smoking, then sauté the mushrooms, stirring occasionally, until the released liquid is evaporated, about 3 min. Add the Parsley and Garlic Base, then cook an additional 2 min, with stirring. Season with salt and pepper. Remove the skillet from the heat and keep warm.
  3. Flatten and tenderise the cutlets using a meat pounder. Coat them with the flour and shake off the excess.
  4. Heat the butter and remaining oil in a pan over medium heat, taking care not to let them burn. Add the cutlets, then brown each side for about 1 min. Warm up the broth in a separate pan, and pour it into the pan with the cutlets. Cover and cook over low heat 5-6 min. Season with salt and pepper, then add the mushrooms and cook 1 additional minute.
  5. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

390

Fat

24 g

37 %

Saturated 6.8 g
+ Trans 0.7 g

38 %

Cholesterol

100 mg

Sodium

180 mg

7 %

Carbohydrate

8 g

3 %

Fibre

1 g

2 %

Sugars

1 g

Net Carbs

7 g

Protein

32 g

Vitamin A

10 %

Vitamin C

6 %

Calcium

2 %

Iron

10 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K
Good source of  :
Folacin, Pantothenic Acid, Zinc
Source of  :
Copper, Iron, Magnesium, Manganese, Omega-3, Omega-6, Vitamin A, Vitamin B1, Vitamin D
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Meat and Alternatives 4
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

18 Reviews (18 with rating only) 86% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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