Veal escalope with lemon and mushrooms

Veal escalope with lemon and mushrooms

Suggested material offered in store

Ingredients

8 escalopes of milk-fed veal (in the round)
Olive oil
100g of butter
2 chopped garlic cloves
400g sliced Paris mushrooms
½ cup chopped Italian parsley
Juice of 2 lemons
1 ½ cups of white wine or vegetable broth
½ cup of cream
Flour for breading
Salt and pepper

8 escalopes of milk-fed veal (in the round)

Olive oil

100g of butter

2 chopped garlic cloves

400g sliced Paris mushrooms

½ cup chopped Italian parsley

Juice of 2 lemons

1 ½ cups of white wine or vegetable broth

½ cup of cream

Flour for breading

Salt and pepper

 


Preparation

Tender cutlets between 2 sheets of parchment paper

In a skillet 32cm Julienne, fry mushrooms (2-3 minutes) in 2 tbsp. olive oil and 25 gr of butter.

Reduce heat and add garlic and 1 tablespoon of parsley.

Add thereafter 1 tablespoon of lemon juice. Salt and pepper.

Reserve in a serving dish.

Flour cutlets.

In the same pan, brown 4 scallops at a time, 1 minute on each side in oil and butter. Salt and pepper.  Reserve.

Over low heat, deglaze pan with wine or vegetable broth and remaining lemon juice.

Using a spatula, scrape the cooking juices.

Add the cream and put back the cutlets and the mushroom mixture.

At the very end add the remaining parsley.


Yield

4 servings.


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