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Escalope of veal in a cream sauce

Escalopes of veal, mushrooms and a cream sauce.

258 K 4.6/5 (55 reviews)

1 hour 3 min. difficulté

Easy

11.85 €

4 people

10 Ingredients

Last modified on: May 10^th 2023

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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 to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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Times for this recipe

Preparation: 35 min.

Cooking: 30 min.

All in all: 1 hour 3 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

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

Prepare 400 g mushrooms, cut them into strips.

Stage 2 - 10 min.

Chop 1 shallot and the parsley.

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.

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.

Stage 5 - 3 min.

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

Set aside.

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.

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.

Stage 9 - 2 min.

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.

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.

Stage 12 - 3 min.

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.

And to drink?

A lively red, such as a Saint-Nicolas-de-Bourgueil (Cabernet Franc).

Keeping: 2 or 3 days in the fridge.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	130 RDI=50 %	40 RDI=3 %	200 RDI=30 %	2,420 RDI=120 %	10,140 RDI: 120 %
Per 100 g	9 RDI=4 %	2 RDI=0 %	10 RDI=2 %	180 RDI=9 %	750 RDI: 9 %
Per person	30 RDI=10 %	9 RDI=1 %	50 RDI=7 %	610 RDI=30 %	2,530 RDI: 30 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk

How much will it cost?

For 4 people : 11.85 €
Per person : 3.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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