Escalope of veal in a cream sauce


Escalope of veal in a cream sauce
Escalopes of veal, mushrooms and a cream sauce.
262 K 4.6/5 (55 reviews)
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Last modified on: May 10th 2023
For 4 people, you will need:

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Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 1 hour 3 min.
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Step by step recipe


Stage 1 - 10 min.
Escalope of veal in a cream sauce
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.
Escalope of veal in a cream sauce
Chop 1 shallot and the parsley.

Stage 3 - 1 min.
Escalope of veal in a cream sauce
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
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
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
Dry the escalopes thoroughly then salt and pepper on each side.

Stage 7 - 1 min.
Escalope of veal in a cream sauce
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
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
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
Bring the sauce to the boil to thicken it slightly.

Stage 11 - 3 min.
Escalope of veal in a cream sauce
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
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 recipe130 RDI=50 %40 RDI=3 %200 RDI=30 %2,420 RDI=120 %10,140 RDI: 120 %
Per 100 g9 RDI=4 %2 RDI=0 %10 RDI=2 %180 RDI=9 %750 RDI: 9 %
Per person30 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 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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