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.
266 K 4.6/5 (55 reviews)
1 hour 3 min.
Easy
4 people
10 IngredientsLast modified on: May 10th 2023
For 4 people, you will need:
4 escalopes veal
400 g 
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 | 130 RDI=50 % | 40 RDI=3 % | 200 RDI=30 % | 2,420 RDI=120 % | 10,140 RDI: 120 % |
| Per 100 g | 9 RDI=4 % | 2 RDI=0 % | 10 RDI=2 % | 180 RDI=9 % | 750 RDI: 9 % |
| Per person | 30 RDI=10 % | 9 RDI=1 % | 50 RDI=7 % | 610 RDI=30 % | 2,530 RDI: 30 % |
How much will it cost?
- For 4 people : 11.85 €
- Per person : 3.00 €
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: Sautéed turmeric chicken with mushrooms, Sliced chicken with mushrooms and broccoli, Celeriac and mushroom gratin, Pasta with mushrooms, Roast in the bag pork with fondant vegetables., ... See them all 62
Cream
Like these other recipes: Celeriac and mushroom gratin, Whiting fillet with mustard carrots, Spaghetti Carbonara, Brioche tart with Comté cheese, Crispy rolls with chicken and leek, ... See them all 117
Veal
Like these other recipes: Saltimbocca, Sliced veal with leeks and mushrooms, Veal Chop With Assortment of Vegetables, Paté en croute (terrine in a pie crust), Sausagemeat, ... See them all 9
Olive oil
Like these other recipes: Spicy seafood plancha, Moussaka, Mixed vegetable curry, Pasta with mustard-cream sauce, Loin of pork with herbs and julienne vegetables , ... See them all 530
Other recipes you may also like
Tomato sauce (for pizzas)
This is the sauce to put on pizza bases before the toppings. October 19th 2010534 K4.3 1 hour 15 min.
Smoked salmon sacristains
Sacristain (sexton in English, a strange name though common in French cooking) is a small pastry twist, made with puff pastry. There are many recipes with different flavours, sweet or savoury. Here is one with smoked salmon, ideal as an aperitif. February 21th 2011238 K 33.7 1 hour 30 min.
How to cook red meat properly
Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result. October 13th 2010481 K2.7 1 hour 25 min.
Stewed plums
Quick and simple, stewed plums can also be spread like jam. June 27th 2010477 K2.6 40 min.
Blackcurrant, vanilla and lime verrine
Vanilla-lime, confectioner's custard and blackcurrant coulis, topped with a layer of whipped cream (chantilly) and dusted with a little matcha green tea powder. Light and flavoursome. September 12th 2010200 K4.9 1 hour 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
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.