Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 700 g | veal |
| 500 g | champignon mushrooms |
| q.b. | 00 flour |
| 200 mL | Cooking Cream Sterilgarda |
| 40 mL | white wine |
| 2 | garlic cloves |
| q.b. | cups extra virgin olive oil |
| q.b. | salt |
| q.b. | pepper |
| q.b. | prezzemolo |
Preparation
- Clean the mushrooms by carefully removing the earthy part of the stem. Rinse under cold water to remove any remaining soil.
- Cut the mushrooms into slices
- Take the garlic cloves, chop finely and brown them in a non-stick pan with a spoonful of oil until golden brown on both sides.
- Add the mushrooms, brown and pour in the white wine
- Let the wine evaporate, lower the heat, cover the pan with a lid and leave on the heat for about 10 minutes
- Add the desired amount of salt and parsley
- Add the Sterilgarda Cooking Cream and put the flame on minimum
- Prepare the escalopes by flouring each slice of veal
- Pour 2 tablespoons of oil into a non-stick pan, let it heat and add the floured scallops
- Brown for a few minutes, add salt and pepper
- Cover the scallops with the previously prepared mushroom sauce
Cook the potatoes in a pot of boiling water for about 20 minutes. When the potatoes are soft, let them cool, then peel them and set them aside. Remove ...
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