Sarah Brown
Scallopini is a classic Italian dish, typically made with veal, chicken, or pork. The meat is sliced thinly, dredged in flour, and pan-fried in olive oil. It is often served with a creamy mushroom sauce, also known as 'Scaloppine ai Funghi'. This sauce is made by sautéing mushrooms in butter and garlic, then deglazing the pan with white wine. The mushrooms are then tossed with the meat and served with a sprinkle of parsley. Scallopini is a quick and easy dish, perfect for a weeknight dinner or a special occasion.
| Characteristics | Values |
|---|---|
| Recipe | Scaloppine ai Funghi |
| Region | Italy |
| Main Ingredients | Mushrooms, Meat, Wine, Cream |
| Meat Options | Veal, Chicken, Turkey, Pork, Beef |
| Mushroom Options | Champignon, Porcini, Crimini, Portobello, Button |
| Other Ingredients | Olive Oil, Butter, Flour, Salt, Pepper, Parsley, Garlic, Lemon, Capers, Arugula |
| Preparation Time | 15 minutes |
| Calories | 438kcal |
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What You'll Learn
Scallopini with mushrooms is a popular Italian dish
Scallopini with mushrooms, or 'Scaloppine ai Funghi' in Italian, is a popular dish in Italy. It is a light, quick, and tasty recipe that is considered a must in traditional Italian cuisine. Despite its simplicity, it adds a touch of sophistication to any meal. The dish can be made with veal, beef, chicken, turkey, or pork. The meat is sliced thinly, dredged in flour, and pan-fried. It is then served with a creamy mushroom sauce.
The process of making something "scallopine" is a classic procedure used daily across Italy. The dish is typically served with roasted potatoes or steaming polenta. However, it can also be served with Italian potatoes or by itself. The sauce can be made with any type of mushroom, fresh or frozen. In Italy, it is easy to find reasonably priced frozen porcini or mushroom blends with porcini. However, fresh porcini are expensive. Champignon (button) mushrooms or 'crimini' are also good options, as they are cheap, easily available, and tasty.
To make the mushroom sauce, the mushrooms are cleaned and sliced. In a skillet, heat oil and garlic, and then add the mushrooms. Season with salt and add parsley. Cook for about 5-6 minutes, stirring occasionally. In a separate saucepan, melt butter and add flour, mixing until a smooth paste forms. Cook the roux until it is golden, then slowly add hot beef broth, whisking continuously until a thick sauce forms. Add the roux to the cooked mushrooms along with more broth and parsley. Cook over low heat until the sauce thickens.
To prepare the meat, season the slices with salt and pepper and brown for about 1 minute on each side. Deglaze with white wine and let it evaporate. Add the mushrooms and seasoning, and let the mushrooms and meat cook together for a few minutes. Serve hot, pouring the sauce over the meat.
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It can be made with veal, chicken, turkey, or pork
Scallopini is a classic Italian dish. It is usually made with veal, but can also be made with other meats such as chicken, turkey, or pork. The meat is sliced thinly and then pounded until it is just a few millimetres thick. It is then dredged in flour and pan-fried, and served with a creamy mushroom sauce.
To make the mushroom sauce, you can use any type of mushroom, fresh or frozen. Champignon mushrooms are a good option as they are cheap, easily available, and tasty. You can also use porcini mushrooms or a mix of different mushrooms. The mushrooms are sliced and sautéed in butter and olive oil with garlic, then set aside while the meat is browned in the same pan. The meat is then removed from the pan and the mushrooms are added back in with white wine, lemon juice, and butter. The sauce is seasoned with salt and pepper and garnished with parsley.
If you are making chicken scallopini, you can slice the chicken breasts in half width-wise (a technique known as butterflying) and then pound them with a mallet until they are thin. The chicken is then dredged in flour and pan-fried, and served with the mushroom sauce.
Turkey scallopini is made in a similar way, but it is important to be gentle when pounding the meat as it is more delicate than chicken or veal.
Pork scallopini is also made in a similar way, and pork loin is a common and affordable substitute for veal.
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The meat is thinly sliced and cooked quickly
Scallopini is a classic Italian dish that typically features thin slices of meat cooked quickly over high heat. The meat is usually veal, chicken, or pork, but other options include beef, turkey, or chicken breast. The meat is sliced thinly, sometimes with the help of a butcher, and then pounded between pieces of parchment paper to a thickness of just a few millimetres. This process of pounding the meat is important as it helps to flatten the cutlet, improving the balance of flavours in the dish, and also tenderises the meat.
When cooking scallopini, the meat is dredged in flour and then pan-fried in olive oil. The thinness of the meat means it cooks very quickly, usually within a few minutes, and this rapid cooking time ensures the meat remains tender. The meat is seasoned with salt and pepper and cooked for around one minute on each side. The meat is then removed from the pan and set aside while a sauce is prepared.
The sauce typically features mushrooms, which are sliced and sautéed in the same pan as the meat, usually with garlic and butter. The mushrooms are cooked until lightly browned, and then wine is added to the pan and cooked until reduced. At this point, the mushrooms are set aside, and the meat is returned to the pan to be coated in the sauce. The mushrooms are then added back into the pan, and everything is tossed together. The dish is usually served immediately, often with an additional garnish of parsley.
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Mushrooms are sautéed in olive oil, garlic, and butter
Scallopini is a classic Italian dish that usually consists of thin slices of meat like veal, chicken, or pork, dredged in flour, and pan-fried. It is often served with a mushroom sauce.
When making a mushroom scallopini, it is important to clean the mushrooms without getting them wet as they are very spongy and will absorb water, becoming mushy and losing their flavor. Use a damp cloth and a special brush to clean the mushrooms.
To sauté mushrooms in olive oil, garlic, and butter, heat olive oil in a pan over medium-high heat. You can also use avocado or grapeseed oil as they have a higher smoke point than butter. Once the oil is hot, add the mushrooms and season them with salt and pepper. Quickly toss the mushrooms to coat them with oil and spread them into a single layer.
Cook the mushrooms without stirring for about four minutes. Then, stir once and try to flip them to brown both sides. Cook for another two minutes without stirring. Reduce the heat to medium-low and add butter and garlic. Cook for another three to four minutes, stirring frequently, until the mushrooms are fully cooked, the butter has melted, and the garlic is fragrant.
You can also add aromatics like thyme and soy sauce to enhance the flavor of the mushrooms. Fresh parsley can also be added to balance out the richness of the mushrooms and butter.
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The dish is served with a creamy mushroom sauce
Scallopini is a classic Italian dish that is typically made with veal, chicken, or pork. The meat is sliced thinly, dredged in flour, and pan-fried. The dish is often served with a creamy mushroom sauce, which is made by sautéing mushrooms in butter and olive oil with garlic. This technique is known as trifolati. The mushrooms are then set aside while the meat is browned in the same skillet. The skillet is then deglazed with white wine, and the mushrooms are added back in. Finally, the dish is seasoned with parsley and served immediately.
The mushroom sauce can be made with various types of mushrooms, such as champignon, button, or porcini. For an extra creamy sauce, cream or coconut milk can be added. The sauce is typically served over the meat, but it can also be served with pasta, polenta, potatoes, or crusty bread.
When making scallopini, it is important to pound the meat thinly and evenly. This helps to tenderize the meat and improve the taste and texture of the dish. The flouring step is also essential, as it helps with browning and provides a creamy texture to the sauce.
Scallopini is a quick and easy dish that can be made in under an hour. It is a popular dish in Italy and is considered a classic comfort food. The dish is perfect for a weeknight dinner or a special occasion.
Overall, scallopini is a delicious and elegant dish that is sure to impress. With its creamy mushroom sauce and tender meat, it is a perfect choice for anyone looking for a tasty and sophisticated meal.
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Frequently asked questions
Scallopini is a classic Italian dish consisting of thin slices of veal, chicken, turkey, or pork that are dredged in flour and pan-fried. It is typically served with a creamy mushroom sauce and can be accompanied by roasted potatoes, polenta, or pasta.
Scallopini mushrooms are not a specific type of mushroom, but rather refer to the mushroom sauce that is served with the scallopini dish. Any type of mushroom, fresh or frozen, can be used to make the sauce, including champignon, button, or porcini mushrooms.
To make scallopini mushrooms, you first need to clean and slice the mushrooms. Then, heat oil in a skillet and add the mushrooms, sautéing until they are lightly browned. Next, add garlic and white wine to the skillet and allow the wine to reduce. Finally, add cream or coconut milk, lemon juice, and capers to the skillet and simmer until the sauce thickens.
