Veal scaloppine with button mushrooms and rice pilaf

Ingredients

For 1 serving

• Veal top round150 g
• All-purpose flour6 g
• Cremini mushrooms150 g
• Shallot20 g
• Basmati rice55 g
• Vegetable broth200 ml
• Parsley5 g
• Extra virgin olive oil12 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, celery, sulphites,

Method

1. Chop the shallot. Heat a drizzle of oil in a small pan over medium heat with half the shallot for 1 minute, add the rice and toast it for 1 minute, stirring, until glossy.
2. Pour in stock equal to about twice the rice's weight, season with salt, bring to the boil, cover and cook over the lowest heat for 12 minutes without stirring, until the liquid is absorbed.
3. Meanwhile wipe the mushrooms with a damp cloth and slice them; sauté them in a frying pan with the remaining shallot and a little oil over high heat for 6 minutes, until golden; season with salt and set aside.
4. Pound the veal slices and dredge them in the flour, shaking off the excess; heat the remaining oil in the same pan over medium-high heat and brown them for 1 minute per side, until golden; season with salt and pepper.
5. Deglaze with the white wine for 1 minute, add the mushrooms and the remaining stock and cook for 2 minutes, until the sauce is creamy; finish with chopped parsley and serve with the rice fluffed up with a fork.