Escalope of veal in a cream sauce

Escalope of veal in a cream sauce
Escalopes of veal, mushrooms and a cream sauce.
248K 4.6/5 based on 54 reviews
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Last modified on: May 10th 2023

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
34 min.29 min.1 hour 3 min.
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Step by step recipe

Stage 1 - 10 min.
Escalope of veal in a cream sauce
Take your 4 escalopes veal out of the fridge so they are at room temperature.

Prepare 0 kg 4 g mushrooms, cut them into strips.

Stage 2 - 10 min.
Escalope of veal in a cream sauce
Chop 1 shallot and the parsley.

Stage 3 - 1 min.
Escalope of veal in a cream sauce
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
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
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
Dry the escalopes thoroughly then salt and pepper on each side.

Stage 7 - 1 min.
Escalope of veal in a cream sauce
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
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
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 1 cup cream and stir well to incorporate all the cooking juices.

Stage 10 - 10 min.
Escalope of veal in a cream sauce
Bring the sauce to the boil to thicken it slightly.

Stage 11 - 3 min.
Escalope of veal in a cream sauce
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
Serve each escalope with a little rice, pasta or steamed vegetables and pour the mushroom sauce over.

Serve immediately.
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).
2 or 3 days in the fridge.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,421 Kcal or 10,136 Kj127 gr36 gr197 gr
121 %49 %3 %30 %
Per 100 g
Energetic valueProteins CarbohydratesFats
178 Kcal or 745 Kj9 gr3 gr14 gr
9 %4 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
605 Kcal or 2,533 Kj32 gr9 gr49 gr
30 %12 %1 %7 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 11.83 €
  • Per person : 2.96 €

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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)
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