This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Escalope of veal in a cream sauce
Escalopes of veal, mushrooms and a cream sauce.
270 K 4.6/5 (55 reviews)
1 hour 3 min.
Easy
4 people
10 IngredientsLast modified on: May 10th 2023
4 escalopes veal
1 litre 
1 
2 tablespoons 
½ 
250 ml 
Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 1 hour 3 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Stage 3 - 1 min.
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.
When this is really hot, add the chopped shallot, salt and pepper and cook for 1 minute.
Stage 4 - 3 min.
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.
Cook until the juice runs out of the mushrooms, then add the parsley, salt and pepper and cook for a further 30 seconds.
Stage 5 - 3 min.
Stage 6 - 2 min.
Dry the escalopes thoroughly then salt and pepper on each side.
Stage 7 - 1 min.
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.
When this is hot, lay the escalopes in the pan.
Stage 8 - 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.
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.
Stage 9 - 2 min.
Stage 10 - 10 min.
Bring the sauce to the boil to thicken it slightly.
Stage 11 - 3 min.
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.
You can reheat the escalopes in the pan if they have been kept waiting too long.
Stage 12 - 3 min.
Serve each escalope with a little rice, pasta or steamed vegetables and pour the mushroom sauce over.
Serve immediately.
Serve immediately.
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.
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).
Keeping: 2 or 3 days in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 30 RDI=2 % | 120 RDI=20 % | 1,680 RDI=80 % | 7,020 RDI: 80 % |
| Per 100 g | 10 RDI=4 % | 2 RDI=0 % | 10 RDI=2 % | 150 RDI=8 % | 630 RDI: 8 % |
| Per person | 30 RDI=10 % | 6 RDI=1 % | 30 RDI=5 % | 420 RDI=20 % | 1,760 RDI: 20 % |
How much will it cost?
- For 4 people : 10.85 €
- Per person : 2.75 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mushrooms
Like these other recipes: Stuffed Mushrooms, Rabbit civet, Stuffed artichokes au gratin, Baked Mont d'Or with diced mixed vegetables, Tomato omelette, ... See them all 62
Cream
Like these other recipes: Clafoutis batter, Brioche tart with Comté cheese, Creamy polenta with green asparagus, Fish Mousselines, Nanou's egg rice, ... See them all 117
Veal
Like these other recipes: Spring veal sauté , Veal Marengo, Blanquette of veal, Sliced veal with leeks and mushrooms, Saltimbocca, ... See them all 9
Olive oil
Like these other recipes: Chilli chicken and spinach gratin, Leek and artichoke tart à la piémontaise, Celeriac and mushroom gratin, Scrambled eggs and leeks on toast, Pork medallions with "full" turnips, ... See them all 532
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025481 K 25 20 min.
How to prepare courgettes
Preparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless. June 8th 2011291 K 13.8 30 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019646 K 24.4 2 hours 35 min.
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so that the apples are on top. Apples with caramel and crispy puff pastry taste amazing. The classic recipe uses shortcrust... October 30th 2015423 K 53.2 1 hour 20 min.
Caesar salad
Ceasar salad is a classic of North American cuisine. It consists of lettuce served with croutons and the famous Caesar dressing. Here's my own version. November 25th 2012116 K4.5 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.