To prepare the escalopes with mushrooms, first clean the porcini mushrooms by wiping them with a damp cloth. Remove the chapels and, to prevent them from blackening, rub the inside with half a lemon. Then cut them into slices adding the most tender stems cut into small pieces.

Heat the extra virgin olive oil with a clove of garlic in a pan.
Add the mushrooms, add salt and cook them over high heat to evaporate the vegetation water.

Remove the garlic, add half the parsley and blend with a spoonful of lemon juice.
With the meat mallet slightly flatten the slices, then pass them in the flour and remove the excess.
Heat the olive or seed oil in a non-stick pan and lay the slices on them to brown them on both sides. Then drain them.

Transfer the escalopes to the pan with mushrooms, season them with a pinch of salt and sprinkle everything with the hot broth to thicken the cooking juices.
Cover the pan and cook only for the time necessary to flavor everything.

Just before turning off, add the butter, chopped parsley and a nice grind of pepper to the escalopes with mushrooms.
Serve hot with a side of mashed potatoes.

Useful tips for escalopes with mushrooms

A variation of the escalopes with mushrooms can be the very simple and fragrant lemon escalopes. We can also cook the escalopes with tomato sauce that become pizzaiola by adding a few slices of mozzarella over the meat at the end of cooking.