Step by step recipe

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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.

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Stage 2 - 10 min.

Chop 1 shallot and the parsley.

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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.

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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.

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Stage 5 - 3 min.

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

Set aside.

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Stage 6 - 2 min.

Dry the escalopes thoroughly then salt and pepper on each side.

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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.

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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.

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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.

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Stage 10 - 10 min.

Bring the sauce to the boil to thicken it slightly.

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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.

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Stage 12 - 3 min.

Serve each escalope with a little rice, pasta or steamed vegetables and pour the mushroom sauce over.

Serve immediately.

Remarks

Nutritional information

How much will it cost?

• For 4 people : 11.83 €
• Per person : 2.96 €

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