Mushroom Scaloppine
Ingredients
| 8 | button (white) mushrooms, thinly sliced | 110 g | |
| 2 tbsp | canola oil | 30 mL | |
| 1 1/2 tbsp | Parsley and Garlic Base | 23 mL | |
| 300 g | veal cutlets, thinly sliced | ||
| 2 tbsp | cornstarch | 16 g | |
| 2 tbsp | butter, unsalted | 28 g | |
| 1/3 cup | beef broth | 85 mL | |
| 1 pinch | salt [optional] | 0.2 g | |
| ground pepper to taste [optional] |
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Method
- Prepare the mushrooms: slice them thinly lengthwise.
- 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.
- Flatten and tenderise the cutlets using a meat pounder. Coat them with the cornstarch and shake off the excess.
- 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.
- Serve on the warmed plates.
Nutrition Facts Table
per 1 serving (180g)
|
Amount % Daily Value |
|
Calories 390 |
|
Fat 24 g 37 % |
|
Saturated
6.8 g
38 % |
|
Cholesterol 100 mg |
|
Sodium 180 mg 7 % |
|
Carbohydrate 9 g 3 % |
|
Fibre 0 g 2 % |
|
Sugars 1 g |
|
Net Carbs 9 g |
|
Protein 32 g |
|
Vitamin A 10 % |
|
Vitamin C 6 % |
|
Calcium 2 % |
|
Iron 7 % |
Claims
This recipe is :- Free :
- Added Sugar
- Excellent source of :
- Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K
- Good source of :
- Pantothenic Acid, Zinc
- Source of :
- Copper, Folacin, Iron, Magnesium, Omega-3, Omega-6, Vitamin A, Vitamin B1, Vitamin D
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Starches | ½ |
| Vegetables | ½ |
| Meat and Alternatives | 4 |
| Fats | 4 ½ |
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