Lemon-mushroom Veal Scaloppini

Recipe ingredients

• 4 veal scallopini, 4-5 oz. (120-150 g) each
• 1 Tbsp. (15 mL) Irresistibles Dijon mustard*
• 1/4 cup (60 mL) flour*
• 1 tsp. (5 mL) Irresistibles rosemary*
• 1 tsp. (5 mL) Irresistibles thyme*
• Pinch of salt
• 2 tsp. (10 mL) Irresistibles olive oil*
• 2 Tbsp. (30 mL) Irresistibles white wine vinegar*
• Juice of 1/2 lemon
• 1 cup (250 mL) sliced white mushrooms
• 1 garlic clove, minced
• Chopped fresh parsley to taste

Preparation

Rub mustard over cutlets.
In a bowl, mix flour, rosemary, thyme and salt. Dredge cutlets in mixture.
In a skillet, brown cutlets in oil over medium-high heat 2 minutes per side.
Add vinegar and lemon juice; cook a few seconds longer. Remove cutlets and keep warm.
In the same skillet, sauté mushrooms and garlic and top cutlets with them.
Garnish with fresh parsley. Serve on a bed of couscous with Brussels sprouts.

Suggestion

Origin: Italian

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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