For 4 people, you will need:
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 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
This recipe in GIF Slideshow version
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
Stage 2 - 10 min.
Stage 3 - 1 min.
Pour 2 tablespoons
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
, 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
placed over a bowl to collect the cooking juices.
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
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
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
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
the bottom of the pan.
Add the mushrooms, then 250 ml
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
, pasta or steamed vegetables and pour the mushroom sauce over.
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% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman ( change to a man). And to drink?: A lively red, such as a Saint-Nicolas-de-Bourgueil (Cabernet Franc). Source
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 News list of cooking-ez.com
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