1,570 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Escalope of veal in a cream sauce

Name: Escalope of veal in a cream sauce
Prep time: 34 min
Cook time: 29 min
Total time: 1 h 3 min
Yield: 4 people
Cuisine: French
Ingredients: 4 escalopes veal; 400 g mushrooms; 1 shallot; Parsley; 2 tablespoons olive oil; ½ lemon; 2 tablespoons olive oil; 250 ml cream; Salt; Pepper

Escalopes of veal, mushrooms and a cream sauce.

279 K 4.6/5 (55 reviews)660677

Duration

1 hour 3 min.

Difficulty

Easy

Last modified on: May 10^th 2023

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 4 escalopes veal
2 400 g mushrooms
3 1 shallot
4 Parsley
5 2 tablespoons olive oil
6 ½ lemon
7 2 tablespoons olive oil
8 250 ml cream
9 Salt
10 Pepper
Total weight: 1,360 grams

Times for this recipe

Preparation

35 min.

Cooking

30 min.

All in all

1 hour 3 min.

Preparation 35 min.

Cooking 30 min.

When should you start or finish this recipe?

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.

Escalope of veal in a cream sauce : Stage 1

Take your 4 escalopes veal out of the fridge so they are at room temperature.

Prepare 400 g mushrooms, cut them into strips.

Stage 2 - ⌛ 10 min.

Escalope of veal in a cream sauce : Stage 2

Chop 1 shallot and the Parsley.

Stage 3 - ⌛ 1 min.

Escalope of veal in a cream sauce : Stage 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.

Stage 4 - ⌛ 3 min.

Escalope of veal in a cream sauce : Stage 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.

Stage 5 - ⌛ 3 min.

Escalope of veal in a cream sauce : Stage 5

Pour the contents of the pan through a sieve placed over a bowl to collect the cooking juices.

Set aside.

Stage 6 - ⌛ 2 min.

Escalope of veal in a cream sauce : Stage 6

Dry the escalopes thoroughly then salt and pepper on each side.

Stage 7 - ⌛ 1 min.

Escalope of veal in a cream sauce : Stage 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.

Stage 8 - ⌛ 15 min.

Escalope of veal in a cream sauce : Stage 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.

Stage 9 - ⌛ 2 min.

Escalope of veal in a cream sauce : Stage 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.

Stage 10 - ⌛ 10 min.

Escalope of veal in a cream sauce : Stage 10

Bring the sauce to the boil to thicken it slightly.

Stage 11 - ⌛ 3 min.

Escalope of veal in a cream sauce : Stage 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.

Stage 12 - ⌛ 3 min.

Escalope of veal in a cream sauce : Stage 12

Serve each escalope with a little rice, pasta or steamed vegetables and pour the mushroom sauce over.

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.

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.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=14 %	2 g RDI=1 %	14 g RDI=20 %	178 kcal RDI=9 %	745 kJ RDI=9 %
Per person	31 g RDI=49 %	9 g RDI=3 %	49 g RDI=67 %	605 kcal RDI=30 %	2,534 kJ RDI=30 %
Whole recipe	126 g RDI=195 %	36 g RDI=14 %	196 g RDI=269 %	2,421 kcal RDI=121 %	10,137 kJ RDI=121 %