Escalope of veal in a cream sauce
Escalopes of veal, mushrooms and a cream sauce.
262 K 4.6/5 (55 reviews)
1 hour 3 min.
Easy
12 people
10 IngredientsLast modified on: May 10th 2023
12 escalopes veal
3 litres 
3 
6 tablespoons 
2 
750 ml 
Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 1 hour 3 min.
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Step by step recipe
Stage 1 - 10 min.
Stage 3 - 1 min.
Pour 6 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 2 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 6 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 | 360 RDI=140 % | 80 RDI=7 % | 360 RDI=60 % | 5,030 RDI=250 % | 21,050 RDI: 250 % |
| 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 12 people : 32.50 €
- Per person : 2.75 €
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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: Sauce Normande (for fish), Bolognaise lasagne, Mushroom tart, Veal with mushrooms and green asparagus, Lumberjack turnovers, ... See them all 62
Cream
Like these other recipes: Celeriac and mushroom gratin, Lobster Thermidor, Crème brulée, Chocolate tart, "Day After Pork Belly" Soup, ... See them all 115
Veal
Like these other recipes: Veal Chop With Assortment of Vegetables, Veal with mushrooms and green asparagus, Spring veal sauté , Sausagemeat, Veal Marengo, ... See them all 9
Olive oil
Like these other recipes: Rice with spring greens, Spicy mustard cauliflower cheese, Spring veal sauté , Welsh (French Welsh Rarebit), Potimarron and leek soup, ... See them all 525
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