Escalope of veal in a cream sauce
Escalopes of veal, mushrooms and a cream sauce.
163,1044.9/5 for 40 ratings
Last modified on: March 20th 2011
For 4 people, you will need:
- 1
4 escalopes veal - 2
400 g mushrooms - 3
1 shallot - 4
parsley - 5
2 tablespoons olive oil - 6
½ lemon - 7 2 tablespoons olive oil
- 8
250 ml cream - 9
salt - 10
pepper - Total weight: 1,360 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 34 min. | 29 min. | 1 hour 3 min. |
Keeping:
2 or 3 days in the fridgeAt 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?
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.
Nutritional information
And to drink?: A lively red, such as a Saint-Nicolas-de-Bourgueil (Cabernet Franc).
Source
Home madeMore recipes?
This recipe uses (among others) | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Stuffed Mushrooms, Crunchy courgette and mushroom salad, Penne with Mushrooms, Rabbit with mustard, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Quick chicken curry, Potatoes with prawns, Spaghetti Carbonara, Courgettes (zuchinis) , Quick prawn curry, ... All |
| Veal : You can check-out other recipes which use it, like for example: Saltimbocca, Veal Chop With Assortment of Vegetables, Sausagemeat, Blanquette of veal, Spring veal sauté , ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole Dieppoise, Purple artichokes braised in white wine, Crispy potato and mushroom brik rolls, Four-tier glasses, Leek and Mimolette tart, ... All |
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