Hi everyone, welcome back to my channel! It’s Anna, and today we’re making a cozy and comforting dish: creamy veal and mushrooms paired with a fresh Italian salad. This recipe brings together tender veal, earthy mushrooms, a silky white wine cream sauce, and peppery arugula to balance it all out. It’s one of those simple yet elegant meals that always feels special. Come cook with me!
Episode Highlights:
01:28 Prepping the veal
03:00 Searing veal
03:52 Making white sauce
05:13 Cooking mushrooms
06:30 Simmering in cream
07:26 Tossing arugula salad
08:15 Finish plating
Full recipe:
6 slices veal
1/4–1/2 cup flour
2 eggs
Salt to taste
1/2 cup olive oil
2 cups mushrooms, sliced
3/4 cup white wine
2 tablespoons butter
1/2 cup cream
The full step-by-step is in the video, so pause anytime if you need to follow along. If you enjoyed this recipe, don’t forget to like, subscribe, and share. And tag me if you try it out—can’t wait to see your version!
See you in the next one!
[Music] Look at that. [Music] So there you have it. You have your ve with white wine mushroom sauce and your arugula salad. It’s a tradition in my family. Okay, so let’s give this a try. Definitely. You can really taste the flavors, the garlic, the white wine along with the Parmesan cheese, and of course, the ve is so tender. So, I really um urge everyone to give this recipe a try. Hi, my name is Anna. I’ve been baking for the past 20 years. I’ve developed the passion for baking from my Italian parents. So, join me for some delicious, quick, authentic recipes. I have hundreds to choose from and to share with you. So whether you’re just starting out or have an interest in baking, follow me and we’ll get inspired. Hi, thanks for joining. Today we’re making ve with mushroom cream sauce paired up with an Italian salad. So for this recipe you will need ve, parsley, garlic, butter, eggs, salt, flour, parmesan cheese, white wine, olive oil, cream, and mushrooms. And for the salad, you’ll need your mixed arugula, balsamic vinegar, red onions, tomatoes, and lemon. And I’ll have the full recipe at the end. We’re going to start by beating our eggs. And we’re going to add some salt, [Music] [Applause] your Parmesan cheese, bit of parsley. [Music] This is such an easy recipe. doesn’t take long to put together. There we go. So, this is all ready. So, we’re going to flour our ve first and then we’re going to dip it in the egg. Then again on the flour. You could cut the ve in half. So again, there’s many ways of making this. This is almost like a um I guess I would say V Marsala, but I’m not using the Marsala wine. I’m using a white wine. You could um change it up, whatever your tastes are. There we go. You could also get uh your ve sliced uh thinner if you like and go to any of your butcher shop. So, we’re going to cut these in half. They look quite large. [Music] Okay. So, we’re going to pan fry our ve with some olive oil first. So, we’re going to add our oil. About a couple of tablespoons. I like to pan fry a couple at a time. Of course, season it with your salt. [Applause] [Applause] add your salt. So, we’re first going to cook our ve and then we’ll uh do our mushroom cream sauce. Perfect. Going to make our white sauce. Just want to melt your butter at a very low heat. So, we’re making a nice r. So, also you can make this a day ahead in advance and then just warm it up. Okay. So, once that your butter is melted, we’re going to add some flour. You don’t want the flour to burn, so just put it on the lowest. and add our cream. Mix that all together. Let it just simmer down. [Music] This is a really good idea to add some garlic and just get, you know, have the flavors work well together here. Of course, your salt, some Parmesan cheese, just a bit. [Music] Look at that. Beautiful. Great. That’s ready. There we go. Look at that. Nice consistency. Not too thick, not too thin. So, we’re just going to cook your mushrooms in a bit of olive oil. I find olive oil just makes everything taste so much better. Of course, always season your mushrooms as well. [Music] I’m going to get them just um to reduce a little, cook down, and then we’ll add our white wine to this. Definitely olive oil with garlic. So, if you’re making this a day ahead, the uh the r uh you may want to do the uh to the mushrooms on the day of. This way, they’re nice and fresh. But everything else can be done the day before. I like to add my white wine. You want to just increase the temperature. And you put a liberal amount. I’m going to use a cup. Increase the heat. And you want it to come to a a slow roll boil there. Once that’s all cooking nicely, you’re going to add your ve. [Applause] And then I’m going to add my rub. [Music] Look at that. So nice. I want all the flavors to combine all through. Okay, so our ve is ready. Look at that. Okay, so our ve is ready. We’re just going to garnish it with some parsley on top and some Parmesan cheese. There we go. And now we’re going to get our toss salad together. So we have some arugula here and red onions and of course Roma tomatoes. So don’t forget your olive oil. And you could put uh a a good amount of olive oil and of course salt to taste. And a lot of times I like using balsamic vinegar or lemon. So I’m just going to squeeze a bit of lemon. Make sure that you don’t get any of the pits. Some of balsamic vinegar. One of the best healthiest salads out there. Just give it a nice toss. We’re going to plate this. If you wanted to use cucumbers, you can. I just kept it uh pretty simple. There we go. Okay. So, you have your arugula salad. What I like to do is finishing touches. You can shave um large pieces of parmesan cheese, but I’m going to sprinkle just a little bit of grated Parmesan cheese. So, there you have it. You have your ve with white wine mushroom sauce and your arugula salad. It’s a tradition in my family. Okay, so let’s give this a try. It looks so good. It smells so delicious. [Music] Definitely. You can really taste the flavors, the garlic, the white wine along with the parmesan cheese and of course the ve is so tender. So I really um urge everyone to give this recipe a try. So if you enjoyed this recipe, like and subscribe. Your support is encouraging. [Music]