Escalope of veal in a cream sauce
Escalopes of veal, mushrooms and a cream sauce.
220K 51 4.6
Last modified on: March 20th 2011
Keywords for this recipe:EscalopesVealCreamy sauceMushroomsFor 4 people, you will need:
4 escalopes veal
400 g 
1 
2 tablespoons 
½ 
250 ml 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 34 min. | 29 min. | 1 hour 3 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Take the 4 escalopes veal out of the fridge to allow them to come up to room temperature.
Peel 400 g mushrooms and slice.
Peel 400 g mushrooms and slice.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,421 Kcal or 10,136 Kj | 127 gr | 36 gr | 197 gr |
| 121 % | 49 % | 3 % | 30 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 178 Kcal or 745 Kj | 9 gr | 3 gr | 14 gr |
| 9 % | 4 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 605 Kcal or 2,533 Kj | 32 gr | 9 gr | 49 gr |
| 30 % | 12 % | 1 % | 7 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Celeriac and mushroom gratin, Chicken and mushroom brik rolls, Rustic chicken and mushroom pie, Chicken and mushroom pie, "Land and sea" kebabs, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: New York style pasta, Blanquette of veal, Potimarron and Parmesan tart, Fish Mousselines, Tartiflette, ... All |
 | Veal : You can check-out other recipes which use it, like for example: Spring veal sauté , Sausagemeat, Blanquette of veal, Paté en croute (terrine in a pie crust), Veal Chop With Assortment of Vegetables, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Pilau rice, "Oeufs rabattus" with leeks, Involtinis, Potimarron and celeriac autumn soup, Baked sea bass fillet with lemon and tarragon, ... All |
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