Escalope of veal in a cream sauce (Slideshow version)
Stage 8/12 : 15 min.
Cook the escalopes until they are browned by turning them every 15 seconds (approximately) with tongs.This is a bit fussy, but this is the secret of browning escalopes without them drying out. Once they are cooked, transfer them to a hot plate and cover with a sheet of aluminium foil while they wait.
Heat the plates.