Easy

Fresh cream

Olive oil

tablespoons

Lemon

unit

Mushroom

Pepper

Salt

Shallot

Veal

steak

Parsley

Veal escalope with cream sauce

<h5>10 min</h5><p>Get your 4 veal cutlets out of the fridge so they are at room temperature.</p><p>Peel 400 g of mushrooms, cut them into strips.</p>

<h5>10 min</h5><p>Slim 1 shallot and chop the parsley.</p>

<h5>1 min</h5><p>In a nonstick skillet over medium heat, pour 2 tablespoons of olive oil.</p><p>When hot, add the chopped shallot, season with salt and pepper, and cook for 1 minute.</p>

<h5>3 min</h5><p>Add the mushrooms, and the juice of ½ lemon, do not salt.</p><p>Cook until the mushrooms start to give up their water, at which point add the parsley, salt and pepper and cook for another 30 seconds.</p>

<h5>3 min</h5><p>Pour the contents of the pan into a colander set over a bowl, to catch the juices.</p><p>Reserve.</p>

<h5>2 min</h5><p>Dry your cutlets well, then salt and pepper each side.</p>

<h5>1 min</h5><p>In the same skillet, still over medium heat, pour 2 tablespoons of olive oil.</p><p>When hot, place the cutlets.</p>

<h5>15 min</h5><p>Cook the cutlets until golden brown, flipping them (with tongs) every 15 seconds or so.</p><p>This is a bit tedious, but it's the secret to golden brown, not dry cutlets.</p><p>Once the cutlets are done, pour them onto a warm plate and cover with foil to let them stand.</p><p>Heat the plates.</p>

<h5>2 min</h5><p>Return the pan to the heat, pour in the mushroom juice and deglaze the bottom with it.</p><p>Add the mushrooms, then 250 ml of creme fraiche, and stir to mix well, and take in all the cooking juices.</p>

<h5>10 min</h5><p>Bring the sauce to a boil to a fairly thick consistency.</p>

<h5>3 min</h5><p>Pour in the juices that the cutlets will have produced while resting and mix one last time.</p><p>You can also put the cutlets back in the pan just to reheat them if they have waited a little too long.</p>

<h5>3 min</h5><p>Serve each cutlet with some rice or pasta or steamed vegetables, and top with mushroom sauce.</p><p>Serve immediately.</p>

Easy

63 min

Meat

Main course

Servings

4

Nutrition

/ per serving

Directions

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