Veal Escalopes with Mushrooms, a quick and easy delicious second course, perfect for fall season or special occasions like Thanksgiving dinner or Christmas lunch. It’s a fast recipe and really easy to make: I first coated veal with flour, sautéed until beginning to turn brown, then smothered in a flavorful mushroom sauce.

Of course, like many other traditional recipes, there are several versions of beef escalopes with Mushroom. In my recipe I used thinly sliced veal but you can use beef, chicken or turkey steaks as well, but remember they must be very thin to cook quickly and evenly.

I love quick, simple dishes, and these veal escalopes with mushrooms are one of my favorites. Try them. I’m sure they’ll become one of your family’s favorite dinner recipes!

Now let’s see how to make this delicious Veal Escalopes with Mushrooms recipe! So let’s get started.

Here more delicious recipes to enjoy: Baked Chicken nuggets with Pumpkin and Potatoes, Veal escalopes with cherry tomatoes and black olives, Potato sandwiches with raw ham and cheese, Potatoes and sausages in ale

DifficultyVery easy
CostMedium
Preparation time15 Minutes
Cooking time10 Minutes
Serving4
Cooking methodStove
CuisineItalian

Ingredients

4 veal escalopes (400 g thinly sliced)

2 tablespoons buttermilk

¹/₃ cup flour (50 g)

For the mushrooms

10 ounces white mushrooms (champignon) (300 g)

1 onion (small)

3 tablespoons olive oil

1 clove garlic

5 sprigs parsley

q.s. salt

q.s. pepper

Tools

2 Pans

Steps

First, beat the escalopes slightly with a meat mallet, season with salt and pepper both sides and coat them with flour, shaking off the excess.

Melt 2 tablespoons butter in a large skillet over medium heat. Add beef escalopes into the skillet and sauté until beginning to turn brown, about 1-2 minutes per side. Transfer them to a plate. Cover with foil to keep warm and set aside.

Meanwhile, prepare the mushrooms.

Prepare the mushrooms

Clean mushrooms starting cutting off the end of the stem. Remove the dirt preferably with a paper towel (or using a mushroom brush). If you prefer rinse them quickly. Slice them with a knife and set aside.

In a large sauté pan or skillet, heat the olive oil over medium high heat. Chop the onion and put it into the pan. Sauté for 1 minute, then add the mushrooms. Cook for some minutes stirring often.

Place the parsley and the garlic in a food processor and mix well.

Add them into the pan with the mushrooms and continue cooking another 3 – 4 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender.

Season with salt and pepper to taste. Add fresh parsley and set aside.