Mushroom Scaloppine

Mushroom Scaloppine

2 servings
Preparation 10 min
Cooking 10 min

390 calories per serving 


8 button (white) mushrooms, thinly sliced   110 g
2 tbsp canola oil   30 mL
1 1/2 tbsp Parsley and Garlic Base (Recipe)   23 mL
300 g veal cutlets, thinly sliced    
2 tbsp white flour (all purpose)   16 g
2 tbsp butter, unsalted   28 g
1/3 cup beef broth   85 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Prepare the mushrooms: slice them thinly lengthwise.
  2. Heat half of the oil in a skillet over moderately high heat until hot but not smoking, then sauté the mushrooms, stirring occasionally, until the released liquid is evaporated, about 3 min. Add the Parsley and Garlic Base, then cook an additional 2 min, with stirring. Season with salt and pepper. Remove the skillet from the heat and keep warm.
  3. Flatten and tenderise the cutlets using a meat pounder. Coat them with the flour and shake off the excess.
  4. Heat the butter and remaining oil in a pan over medium heat, taking care not to let them burn. Add the cutlets, then brown each side for about 1 min. Warm up the broth in a separate pan, and pour it into the pan with the cutlets. Cover and cook over low heat 5-6 min. Season with salt and pepper, then add the mushrooms and cook 1 additional minute.
  5. Serve on the warmed plates.

Nutrition Facts Table

Nutrition Facts

per 1 serving (190g)


% DV*

* DV = Daily Value




24 g

37 %

Saturated 7 g
+ Trans 0.5 g

38 %


105 mg


180 mg

7 %


8 g

3 %


1 g

2 %


1 g


32 g

Vitamin A

10 %

Vitamin C

6 %


2 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Free :
Added Sugar
Source of :
Copper, Iron, Magnesium, Manganese, Omega-3, Omega-6, Vitamin A, Vitamin B1, Vitamin D
Good source of :
Folacin, Pantothenic Acid, Zinc
Excellent source of :
Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K

More info

This recipe is in the following categories: Veal | Main courses/Entrées | Diabetes-friendly | Halal | Source of Omega-3

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