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

Step by step recipe

Step 1 - ⌛ 10 min.

Escalope of veal in a cream sauce : Step 1

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

Prepare 400 g mushrooms, cut them into strips.

Step 2 - ⌛ 10 min.

Escalope of veal in a cream sauce : Step 2

Chop 1 shallot and the Parsley.

Step 3 - ⌛ 1 min.

Escalope of veal in a cream sauce : Step 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.

Step 4 - ⌛ 3 min.

Escalope of veal in a cream sauce : Step 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.

Step 5 - ⌛ 3 min.

Escalope of veal in a cream sauce : Step 5

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

Set aside.

Step 6 - ⌛ 2 min.

Escalope of veal in a cream sauce : Step 6

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

Step 7 - ⌛ 1 min.

Escalope of veal in a cream sauce : Step 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.

Step 8 - ⌛ 15 min.

Escalope of veal in a cream sauce : Step 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.

Step 9 - ⌛ 2 min.

Escalope of veal in a cream sauce : Step 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.

Step 10 - ⌛ 10 min.

Escalope of veal in a cream sauce : Step 10

Bring the sauce to the boil to thicken it slightly.

Step 11 - ⌛ 3 min.

Escalope of veal in a cream sauce : Step 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.

Step 12 - ⌛ 3 min.

Escalope of veal in a cream sauce : Step 12

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

Serve immediately.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=14 %	3 g RDI=1 %	14 g RDI=19 %	175 kcal RDI=9 %	734 kJ RDI=9 %
Per person	32 g RDI=49 %	9 g RDI=3 %	48 g RDI=66 %	594 kcal RDI=30 %	2,488 kJ RDI=30 %
Whole recipe	127 g RDI=195 %	36 g RDI=14 %	192 g RDI=263 %	2,377 kcal RDI=119 %	9,951 kJ RDI=119 %