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Vitello Limone

Recipe from: 15 September 2010

Ingredients 9
Servings 3
Time 10 mins


  • Veal escalopes
  • Olive oil
  • 5
    finely chopped garlic
  • 500
    chopped mushrooms
  • 800
    fresh cream
  • Chopped parsley
  • Salt and pepper
  • 1
    lemon, juiced
  • 4
    dry White wine or vegetable stock


10 mins
In a large frying pan add your olive oil and fry the garlic until caramelised.
Add the mushrooms with salt and pepper and brown them.
Once they are cooked remove them from the pan and set aside.
De-glaze your frying pan with about 2 glasses of dry white wine and pour the juices over the mushrooms.
In the same pan (do not wash because the pan is nicely seasoned) add some more olive oil and fry your escalopes in batches so you do not overcrowd your pan. .
Flash frying is what is required here – the escalopes are thin so don’t need more than 1 minute on each side because they are going to cook further in the sauce.
As each batch of meat is ready remove them to the same dish you have your mushrooms in. Cover the dish with a bit of foil as you don’t want the meat to dry out.
Once all the meat is cooked, de-glaze your pan again with another two glasses of wine.
If you are not a wine drinker you can use some chicken or vegetable stock to do this. You are aiming at lifting all the caramelised bits at the bottom of the pan into your sauce.
Add the wine to the pan and cook until all of the alcohol has cooked off – this will take about 1 minute.
Now add the fresh cream and bring it up to a gentle boil.
Add the mushrooms and meat and give it a good stir.
Turn off the heat and remove the pan from the stove, stir in the juice of one lemon and adjust the seasoning.
Garnish with lots of freshly chopped parsley and serve.

For more of Janice Tripepi's recipes click here.

Read more on: beef  |  shallow-fry

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