Garlic Mushroom Beef Scaloppine
Thin-pounded beef cutlets seared until golden, then finished in a garlicky mushroom pan sauce. Ready in 18 minutes, pure Italian weeknight comfort.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- ½ lb beef cutlets (or thin-sliced beef sirloin)
- 8 oz mushrooms (cremini or button), sliced
- 3 cloves garlic, minced
- ½ cup dry white wine (or beef broth)
- 2 tbsp fresh parsley, chopped
- ½ whole lemon
Instructions
- 1
Pat beef dry. If cutlets are thick, pound them between plastic wrap to 1/4-inch thickness. Season generously with salt and pepper.
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear beef 60–90 seconds per side without moving. Transfer to a plate.
- 4
Add mushrooms and garlic to the same skillet. Cook, stirring, until mushrooms release moisture and edges brown, ~4 minutes.
- 5
Pour in wine, scraping up any browned bits. Simmer until liquid reduces by half, about 2 minutes.
- 6
Return beef to the pan. Squeeze lemon juice over the top, scatter parsley, and serve hot straight from the skillet.
Tools you’ll need
- 12-inch stainless steel or non-stick skillet
- meat mallet or rolling pin
- cutting board
- chef's knife
- wooden spoon or silicone spatula
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