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Escalope of veal in a cream sauce

Escalope of veal in a cream sauce

Escalopes of veal, mushrooms and a cream sauce.

157,6234.9/5

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Last modified on: March 20th 2011

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
34 min.29 min.1 hour 3 min.
Preservation: 2 or 3 days in the fridge
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
10 min.
Escalope of veal in a cream sauce : Photo of step #1 Take the 4 escalopes veal out of the fridge to allow them to come up to room temperature.

Peel 400 g mushrooms and slice.
Stage 2
10 min.
Escalope of veal in a cream sauce : Photo of step #2 Chop 1 shallot and the parsley.
Stage 3
1 min.
Escalope of veal in a cream sauce : Photo of 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.
Stage 4
3 min.
Escalope of veal in a cream sauce : Photo of 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.
Stage 5
3 min.
Escalope of veal in a cream sauce : Photo of step #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 : Photo of step #6 Dry the escalopes thoroughly then salt and pepper on each side.
Stage 7
1 min.
Escalope of veal in a cream sauce : Photo of 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.
Stage 8
15 min.
Escalope of veal in a cream sauce : Photo of 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.
Stage 9
2 min.
Escalope of veal in a cream sauce : Photo of 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.
Stage 10
10 min.
Escalope of veal in a cream sauce : Photo of step #10 Bring the sauce to the boil to thicken it slightly.
Stage 11
3 min.
Escalope of veal in a cream sauce : Photo of 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.
Stage 12
3 min.
Escalope of veal in a cream sauce : Photo of step #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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
2421127 gr36 gr197 gr
121 %49 %3 %30 %
Per 100 g
CaloriesProteins CarbohydratesFats
1789 gr3 gr14 gr
9 %4 %<1 %2 %
Per person
CaloriesProteins CarbohydratesFats
60531 gr9 gr49 gr
30 %12 %1 %7 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 11.83 €
Per person : 2.96 €

Note : These prices are only approximate.

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And to drink?: A lively red, such as a Saint-Nicolas-de-Bourgueil (Cabernet Franc).
Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Breton leek and mushroom tart, Summer Salmon Blanquette, Sauce Normande (for fish), Special Parmesan baguettes, Baked Mont d'Or with diced mixed vegetables, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Fisherman's Ragout, Caesar salad, Quick chicken curry, Scallop and leek pancakes, Nanou's tuna tart, ... All
Veal Veal : You can check-out other recipes which use it, like for example: Sausagemeat, Veal Chop With Assortment of Vegetables, Blanquette of veal, Saltimbocca, Paté en croute (terrine in a pie crust), ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Confit of carrots with bacon, Vol-au-vent, Eggs with tomatoes and courgettes, Ramekins of duchess potatoes, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... All

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