This is the main content.
Veal and Mushroom-Thyme Butter
Recipes
Veal and Mushroom-Thyme Butter
4 servings
30 minutes total

Ingredients

  • 1 tablespoon fresh thyme leaves, coarsely chopped
  • 1 large shallot, coarsely chopped
  • 8 oz whole baby portabellas, halved
  • 1 lemon, for juice
  • 4 slices veal scaloppini (about 1-lb)
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon pepper
  • ⅓ cup flour
  • 3 tablespoons olive oil, divided
  • ½ cup white wine (or chicken broth)
  • ½ cup chicken broth
  • 4 tablespoons unsalted butter

Prep

    • Chop thyme and shallot. Halve mushrooms.
    • Squeeze lemon for juice (2 tablespoons).
    • Pound veal until ¼-inch-thick using smooth side of meat mallet, if needed.

Steps

    1. Season veal with ½ 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, 1 tablespoon at a time, until all butter is incorporated. Cut each scaloppini in half; return to sauce to warm. Serve.

Amount per ¼ recipe serving: Calories 420, Total Fat 28g, Sat Fat 10g, Trans Fat 0g, Chol 115mg, Sodium 390mg, Total Carb 13g, Fiber 1g, Sugars 2g, Protein 25g, Calc 2%, Vitamin A 8%, Vitamin C 10%, Iron 10%