Veal with Marinated Mushrooms (Scaloppine Beneventana)

Veal with Marinated Mushrooms (Scaloppine Beneventana)
19 Ingredients
  • 1 pound veal hip or top round, cut into 8 pieces, pounded to 1/8-inch thickness
  • Salt and pepper
  • 1/4 cup flour, for dredging
  • 3 tablespoons extra-virgin olive oil
  • 1 cup Basic Tomato Sauce, recipe follows
  • 1/2 cup white wine
  • 1 cup marinated mushrooms, recipe follows, drained
  • 1 large lemon, zested and juiced
  • 2 tablespoons capers, rinsed
  • 8 slices prosciutto, roughly the same diameter as scaloppine
  • 1 bunch Italian parsley, finely chopped to yield 1/4 cup
  • All recipes copyright 2000, Mario Batali. All rights reserved.
  • 1/4 cup extra virgin olive oil
  • 1 Spanish onion, chopped in 1/4 inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt, to taste
Nutrition
626
31% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

57% 37

Saturated

40% 8

Trans

- 0

Monounsaturated

- 23

Polyunsaturated

- 4

Carbs

11% 34

Carbs (net)

- 22

Fiber

49% 12

Sugars

- 15

Sugars, added

- 0

Protein

81% 40

Cholesterol

33% 99

Sodium

73% 1758

Calcium

24% 240

Magnesium

29% 117

Potassium

52% 1813

Iron

46% 8

Zinc

44% 7

Phosphorus

69% 483

Vitamin A

26% 234

Vitamin C

162% 97

Thiamin (B1)

176% 3

Riboflavin (B2)

38% 1

Niacin (B3)

67% 13

Vitamin B6

77% 2

Folate equivalent (total)

23% 94

Folate (food)

- 94

Folic acid

- 0

Vitamin B12

40% 2

Vitamin D

0% 0

Vitamin E

37% 7

Vitamin K

350% 280
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