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For 4 people, you will need:



Nutritional information:

Whole recipe
Calories
2421
121%
Proteins
127g
49%
Carbohydrates
36g
3%
Fats
197g
30%
 Per 100 g 
Calories
178
9%
Proteins
9g
4%
Carbohydrates
3g
<1%
Fats
14g
2%
 Per person 
Calories
605
30%
Proteins
31g
12%
Carbohydrates
9g
1%
Fats
49g
7%
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  • Recipe seen 104,401 times
Rating
  • Already noted 18 times
  • Average note : 2.4/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 34 min.
Cooking : 29 min.
Start to finish : 1 hour 3 min.
Preservation : 2 or 3 days in the fridge


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How much will it cost?

 For 4 people : 11.83 €
 Per person  : 2.96 €

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Next message on 2015-01-11

Step by step recipe:


1
Take the 4 escalopes veal out of the fridge to allow them to come up to room temperature.

Peel 400 g mushrooms and slice.
Escalope of veal in a cream sauce : Photo of step #1
2
Chop 1 shallot and the parsley.
Escalope of veal in a cream sauce : Photo of step #2
3
Pour 2 tablespoons olive oil into a non-stick pan on medium heat.

When this is really hot, add the chopped shallot, salt and pepper and cook for 1 minute.
Escalope of veal in a cream sauce : Photo of step #3
4
Add the mushrooms and the juice of ½ lemon, but no more salt.

Cook until the juice runs out of the mushrooms, then add the parsley, salt and pepper and cook for a further 30 seconds.
Escalope of veal in a cream sauce : Photo of step #4
5
Pour the contents of the pan through a sieve placed over a bowl to collect the cooking juices.

Set aside.
Escalope of veal in a cream sauce : Photo of step #5
6
Dry the escalopes thoroughly then salt and pepper on each side.
Escalope of veal in a cream sauce : Photo of step #6
7
Use the same pan. Put this back on medium heat and pour in 2 tablespoons olive oil.

When this is hot, lay the escalopes in the pan.
Escalope of veal in a cream sauce : Photo of step #7
8
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.
Escalope of veal in a cream sauce : Photo of step #8
9
Put the pan back on the heat, pour in the mushroom juice and use this to deglaze the bottom of the pan.

Add the mushrooms, then 250 ml cream and stir well to incorporate all the cooking juices.
Escalope of veal in a cream sauce : Photo of step #9
10
Bring the sauce to the boil to thicken it slightly.
Escalope of veal in a cream sauce : Photo of step #10
11
Add any juices that the escalopes have released while resting and mix one last time.

You can reheat the escalopes in the pan if they have been kept waiting too long.
Escalope of veal in a cream sauce : Photo of step #11
12
Serve each escalope with a little rice, pasta or steamed vegetables and pour the mushroom sauce over.

Serve immediately.
Escalope of veal in a cream sauce : Photo of step #12

Remarks:

If you have a number of escalopes to cook, do this in batches, but be careful not to let the cooking juices from the first batch burn on the bottom of the pan while you are cooking the others.

If you have ever wondered why cream always makes such good sauces, you will find the answer on the blog.

And to drink?

A lively red, such as a Saint-Nicolas-de-Bourgueil (Cabernet Franc).

Source:

Home made

Last modified on: March 20th 2011

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Next message on 2015-01-11

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