|Preparation||Cooking||Start to finish|
|34 min.||29 min.||1 hour 3 min.|
|1||Take your 4 escalopes veal out of the fridge so they are at room temperature.|
Prepare 400 g mushrooms, cut them into strips.
|2||Chop 1 shallot and the parsley.|
|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.
|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.
|5||Pour the contents of the pan through a sieve placed over a bowl to collect the cooking juices.|
|6||Dry the escalopes thoroughly then salt and pepper on each side.|
|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.
|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.
|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.
|10||Bring the sauce to the boil to thicken it slightly.|
|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.
|12||Serve each escalope with a little rice, pasta or steamed vegetables and pour the mushroom sauce over.|