Photograph of the finished Escalope de veau à la crème

France · Bê áp chảo xốt kem nấm Escalope de veau

Escalope de veau à la crème

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Veal Veal 2.8 lb
  • Photograph of Mushrooms Mushrooms 1.3 lb
  • Photograph of Fresh cream Fresh cream 2 cups
  • Photograph of Flour Flour 4.2 oz
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of White wine White wine 1 ⅛ cups
  • Photograph of Parsley Parsley 2.8 oz
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Potato Potato 2.2 lb

Method

  1. 1 Flatten the veal slices to a thickness of 5 mm, then roll them in a very thin layer of flour.
  2. 2 Sear in butter for 2 minutes on each side, then remove; if the veal is too thin, 3 minutes on each side will dry it out.
  3. 3 Sauté the shallots with the mushrooms in the same pan for 6 minutes until the mushrooms are dry.
  4. 4 Pour in the white wine and simmer for 3 minutes until the alcohol evaporates.
  5. 5 Reduce the heat to the lowest setting, then pour in the fresh cream. When the cream boils vigorously, the sauce will separate into oil droplets.
  6. 6 Grill the meat for 60 seconds, then sprinkle with parsley and pepper, and serve with boiled potatoes.

With an appliance

  • Air fryer 34 min

    Replace step 2: lightly spray oil on both sides of the floured veal, fry in an air fryer at 200 degrees for 6 minutes, flipping at the 3rd minute; steps 3 to 6 are still for making the creamy mushroom sauce, then return the meat to the fryer for 60 seconds.

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