Veal Scaloppini with Mash and Mushroom Sauce

Scaloppine is thinly sliced meat dredged in flour, sautéed and served with a sauce. I am using veal tenderloin for this recipe.

Ingredients serve 4

1 veal tenderloin (700g)

½ cup plain flour

1 tsp salt

½ tsp ground black pepper

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. Serve with mash, mushroom sauce and finely chopped parsley.

Mushroom and garlic sauce ingredients

1 tbls oil

1 tsp minced garlic

200 g sliced button mushrooms

300 ml cream

1 tsp salt

1 tsp ground white pepper

Method

Place oil in a saucepan over medium heat and cook garlic and mushrooms for approx. 2 minutes while stirring. Add cream, salt and pepper and bring to the boil. Cook for approx. 6 minutes while occasionally stirring without over boiling.

Note: Try using the frying pan juice in the sauce.