Veal Scallopini with Cauliflower Mash

Veal scallopine is also spelt scallopini and is a traditional Italian dish made with very thin slices of meat pounded with a mallet. The veal cut used is generally taken from a muscle, trimmed for fat and cut across the grain. I am using veal tenderloin in this recipe but you can use round (from the leg).

Ingredients serve 4

1 veal tenderloin (700g)

½ cup plain flour

1 tsp salt

½ tsp ground black pepper

200 g green beans

100 g sliced mushrooms

Method

Cut the tenderloin in thin slices and flatten with a mallet. Blend flour, salt and pepper on a plate. Coat the flatten pieces of veal in the flour mix. Place butter in a frying pan over medium heat and cook the scaloppini for approx. 2 minutes. Turn the meat and cook the other side. Transfer meat to a serving dish and keep warm. Add sliced mushrooms to the frying pan and cook for approx. 5 minutes. Serve cooked scaloppini with cauliflower mash, mushroom, steamed beans and finely chopped parsley.

Note: Cauliflower mash is made the same way as potato mash.