Recipe of Escalope de Veau
Escalope de Veau is a classic European dish featuring tender veal cutlets coated in a delectable creamy mushroom sauce. This recipe brings a touch of elegance to your table and is perfect for special occasions or a gourmet dinner at home. Let's create this culinary masterpiece together!
Servings
2
Preparation
30 min
Cooking
min
Calories
kcal
How to Make Escalope de Veau
Instructions
- Place the veal escalopes between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.
- Season the veal with salt and pepper, then dredge them in flour, shaking off the excess.
- In a large skillet, heat the butter and olive oil over medium-high heat. Add the veal escalopes and cook for about 2-3 minutes per side until they are golden brown. Remove them from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and sauté until they are tender.
- Pour in the white wine and let it simmer for a minute to deglaze the pan.
- Stir in the heavy cream and cook until the sauce thickens about 2-3 minutes.
- Return the veal escalopes to the skillet and cook for another 2 minutes to heat through.
- Sprinkle with fresh parsley and garnish with lemon wedges.
- Serve your Escalope de Veau hot, paired with your favorite side dish. Enjoy!
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