Veal SCALLOPINI with Mushroom Sauce (AKA: Veal Scaloppine)

In this video, we'll show you how to make Italy's creamiest veal scaloppine (sometimes called veal scallopini with mushroom sauce abroad)! We'll show you the secrets to making a 'Scaloppine ai Funghi' to die for! Learn how thin you need to pound the meat and how to prepare a super creamy mushroom sauce-You'll never need need to order Italian dish at a restaurant again!
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In this PIATTO™ video recipe, we present:
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Italy's Creamiest Mushroom SCALOPPINE Recipe!
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INGREDIENTS (SERVES 2)
veal slices (or beef or chicken): 1 lb (400 g); no more than a couple of mm thick
mixed mushrooms: 1 lb (500 g); here champignon button mushrooms + frozen porcini
butter: 1.5 tbsp (20 g)
garlic: 2 cloves
flour: as needed to lightly flour the scaloppine
beef broth: 4 cups (1 L)
salt: to taste
Italian flatleaf parsley (optional): to taste; minced
FOR THE 'ROUX' (sauce thickener)
butter: 1.5 tbsp (25 g)
flour: 1.5 tbsp (25 g)
beef broth: as needed to create a thickener
HOW TO MAKE A ROUX
1) melt the butter in a little pan
2) add the flour a little at a time, mixing until you have a smooth paste
2) cook briefly until you've reached a blond or golden color
3) add broth a bit at a time, whisking continuously
4) continue adding broth until you've reached the consistency of the roux we add in the video
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TABLE OF CONTENTS
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0:00 - intro
0:20 - prepare the scaloppine meat
3:14 - prepare the mushrooms
4:26 - how to prepare the creamy mushroom sauce
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CREDITS
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Production - Piatto LLC
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DISCLAIMERS
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[@luisasotgiu6141]

Good delicious 👏👏

[@annasummerford1617]

Looks great 2:06