Vitello Bianco Con Funghi Recipe

1. Season and Dredge

Season the veal cutlets with salt and pepper on both sides. Dredge lightly in flour, shaking off any excess.

2. Sauté Veal

Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add veal cutlets in batches, cooking 2–3 minutes per side until golden and just cooked through. Remove and set aside on a plate.

3. Cook Mushrooms

In the same skillet, add sliced mushrooms and sauté for 3–4 minutes until softened and lightly browned.

4. Add Garlic and Deglaze

Add minced garlic and cook for 30 seconds until fragrant. Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let simmer for 3–5 minutes to reduce slightly.

5. Finish the Sauce

Stir in the remaining 2 tablespoons of butter until melted and incorporated. Season with salt and pepper to taste and stir in chopped parsley.

6. Return the veal cutlets to the skillet, spooning sauce and mushrooms over the top. Let simmer together for 2 minutes to heat through. Serve immediately.