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Publix Aprons Recipes

Veal and Mushroom-Thyme Butter With Snow Peas and Scallions

Total Time - 40 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare peas and onions - 10 minutes
  • Prepare veal; serve - 30 minutes

Veal and Mushroom-Thyme Butter With Snow Peas and Scallions

Veal and Mushroom-Thyme Butter

1 tablespoon fresh thyme leaves, coarsely chopped
1 large shallot, coarsely chopped
8 oz whole baby portabellas, halved
Juice of 1 lemon
4 thin-sliced veal scaloppini (about 1 lb)
3/4 teaspoon kosher salt, divided
1/4 teaspoon pepper
1/3 cup all purpose flour
3 tablespoons olive oil, divided
1/2 cup white wine (or juice of 1 lemon) 
1/2 cup chicken broth
4 tablespoons unsalted butter

  • Chop thyme and shallot. Halve mushrooms.
  • Squeeze lemon for juice (2 tablespoons).
  • Pound veal until 1/4-inch-thick using smooth side of meat mallet.
  1. Season veal with 1/2 teaspoon salt and pepper; dip meat in flour to coat both sides (shake off any excess). Wash hands.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Place 2 tablespoons oil in pan, then add veal (in batches); cook 1–2 minutes on each side or until browned. Remove veal from pan.
  3. Place in same pan, remaining 1 tablespoon oil and mushrooms; cook 2–3 minutes or until browned. Add remaining ingredients (except butter); cook and stir 5 minutes or until sauce is reduced by about one-third.
  4. Remove pan from heat; cut butter into tablespoons. Whisk butter into sauce, one at a time, until all butter is incorporated. Cut each scaloppini in half; return to sauce to warm. Serve.

CALORIES (per 1/4 recipe) 410kcal; FAT 28g; CHOL 110mg; SODIUM 380mg; CARB 13g; FIBER 1g; PROTEIN 23g; VIT A 8%; VIT C 10%; CALC 4%; IRON 15%

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Snow Peas and Scallions

1 bunch green onions (scallions), sliced
3/4 lb snow peas (2 cups), sliced
2 tablespoons fresh mint, finely chopped
2 tablespoons olive oil
1/2 cup chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 cups fresh baby spinach
2 tablespoons unsalted butter

  • Slice green onions in half lengthwise, and then cut into 3-inch-long pieces.
  • Slice snow peas in half lengthwise. Chop mint.
  1. Preheat sauté pan on medium 2–3 minutes. Place oil in pan; add onions and snow peas. Cook and stir 2–3 minutes or until onions begin to soften.
  2. Add broth, salt, and pepper; cook 2–3 more minutes until snow peas are crisp tender. Remove pan from heat; stir in spinach, butter, and mint. Cover to keep warm until ready to serve.

CALORIES (per 1/4 recipe) 170kcal; FAT 13g; CHOL 15mg; SODIUM 300mg; CARB 11g; FIBER 4g; PROTEIN 4g; VIT A 45%; VIT C 90%; CALC 8%; IRON 20%

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Shopping List

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Dry Grocery
Add to your grocery list 1 cup chicken broth
Add to your grocery list 1/2 cup white wine (or juice of 1 lemon)

Add to your grocery list 4 thin-sliced veal scaloppini (about 1 lb)

Add to your grocery list 3 cups fresh baby spinach
Add to your grocery list 1-oz bag fresh mint
Add to your grocery list 1-oz bag fresh thyme
Add to your grocery list 1 bunch green onions (scallions)
Add to your grocery list 1 lemon
Add to your grocery list 1 shallot
Add to your grocery list 3/4 lb snow peas (2 cups)
Add to your grocery list 8 oz whole baby portabellas

From Your Pantry
Add to your grocery list 1/3 cup all purpose flour
Add to your grocery list 1 1/4 tsp kosher salt
Add to your grocery list 5 tbsp olive oil
Add to your grocery list 6 tbsp unsalted butter

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Aprons Advice

  • Complete your meal with mashed potatoes, whole wheat bread, and cheesecake for dessert.
  • It's important to have all your ingredients ready for the veal recipe. The veal and sauce is prepared in the same pan and cooks quickly.
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Recipe Version beef0093