Publix Simple Meals

Veal and Mushroom-Thyme Butter With Snow Peas and Scallions

Veal and Mushroom-Thyme Butter With Snow Peas and Scallions
Total Time:
40 minutes
Active Time:
40 minutes

Cooking Sequence

-- Prepare peas and onions - 10 minutes

-- Prepare veal; serve - 30 minutes

Veal and Mushroom-Thyme Butter


1 tablespoon fresh thyme leaves, coarsely chopped

1 large shallot, coarsely chopped

8 oz whole baby portabellas, halved

Juice of 1 lemon

4 thin-sliced veal scaloppini (about 1 lb)

3/4 teaspoon kosher salt, divided

1/4 teaspoon pepper

1/3 cup all purpose flour

3 tablespoons olive oil, divided

1/2 cup white wine (or juice of 1 lemon)

1/2 cup chicken broth

4 tablespoons unsalted butter


-- Chop thyme and shallot. Halve mushrooms.

-- Squeeze lemon for juice (2 tablespoons).

-- Pound veal until 1/4-inch-thick using smooth side of meat mallet.


1. Season veal with 1/2 teaspoon salt and pepper; dip meat in flour to coat both sides (shake off any excess). Wash hands.

2. Preheat large sauté pan on medium-high 2-3 minutes. Place 2 tablespoons oil in pan, then add veal (in batches); cook 1-2 minutes on each side or until browned. Remove veal from pan.

3. Place in same pan, remaining 1 tablespoon oil and mushrooms; cook 2-3 minutes or until browned. Add remaining ingredients (except butter); cook and stir 5 minutes or until sauce is reduced by about one-third.

4. Remove pan from heat; cut butter into tablespoons. Whisk butter into sauce, one at a time, until all butter is incorporated. Cut each scaloppini in half; return to sauce to warm. Serve.

Snow Peas and Scallions


1 bunch green onions (scallions), sliced

3/4 lb snow peas (2 cups), sliced

2 tablespoons fresh mint, finely chopped

2 tablespoons olive oil

1/2 cup chicken broth

1/2 teaspoon kosher salt

1/4 teaspoon pepper

3 cups fresh baby spinach

2 tablespoons unsalted butter


-- Slice green onions in half lengthwise, and then cut into 3-inch-long pieces.

-- Slice snow peas in half lengthwise. Chop mint.


1. Preheat sauté pan on medium 2-3 minutes. Place oil in pan; add onions and snow peas. Cook and stir 2-3 minutes or until onions begin to soften.

2. Add broth, salt, and pepper; cook 2-3 more minutes until snow peas are crisp tender. Remove pan from heat; stir in spinach, butter, and mint. Cover to keep warm until ready to serve.

Aprons Advice

-- Complete your meal with mashed potatoes, whole wheat bread, and cheesecake for dessert.

-- It's important to have all your ingredients ready for the veal recipe. The veal and sauce is prepared in the same pan and cooks quickly.

Add items to your shopping list by clicking on the check box next to any item below.

Veal and Mushroom-Thyme Butter

Snow Peas and Scallions

Veal and Mushroom-Thyme Butter

CALORIES (per 1/4 recipe) 410kcal; FAT 28g; CHOL 110mg; SODIUM 380mg; CARB 13g; FIBER 1g; PROTEIN 23g; VIT A 8%; VIT C 10%; CALC 4%; IRON 15%

Snow Peas and Scallions

CALORIES (per 1/4 recipe) 170kcal; FAT 13g; CHOL 15mg; SODIUM 300mg; CARB 11g; FIBER 4g; PROTEIN 4g; VIT A 45%; VIT C 90%; CALC 8%; IRON 20%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star