Take the veal slices and pound them with a meat mallet.
Coat the slices in flour on both sides and shake off excess flour.
Clean the mushrooms with a damp cloth and slice them.
In a pan, melt half of the butter and the extra-virgin olive oil.
Place the veal slices in the pan, season with salt and pepper, and brown for a few minutes.
Remove the scaloppine and place them on a separate plate.
In the same pan, melt the other half of the butter with a clove of garlic and the rosemary.
Add the mushrooms and cook over medium heat for a few minutes, seasoning with salt and pepper.
Return the scaloppine to the pan and add the thyme, cooking over low heat with a ladle of water.
Serve the scaloppine hot, optionally with a mushroom cream sauce poured over them.
Store in the refrigerator in an airtight container
Serve with mashed potatoes or polenta for a complete meal.
Italy
| Energy (kcal) | 98.87 |
| Carbohydrates (g) | 3.46 |
| of which Sugars (g) | 0.31 |
| Fat (g) | 4.79 |
| of which Saturates (g) | 2.65 |
| Protein (g) | 10.34 |
| Fiber (g) | 0.64 |
| Sale (g) | 0.05 |
