Veal escalope in creamy sauce
Description
The recipe won't take much time. Veal escalope with mushrooms and creamy sauce. Serve hot.
Instructions
- 1
Step 1
Slice the mushrooms into pieces, chop the parsley and onion.
- 2
Step 2
Heat 2 tablespoons of olive oil. Add chopped onion, salt, and pepper, and sauté for 1 minute. Add mushrooms and juice of ½ lemon. Cook until the mushrooms release their liquid, then add parsley, salt, and pepper, and cook for another 30 seconds.
- 3
Step 3
Pour the contents of the skillet through a sieve over a bowl to collect the cooking juices. Set aside.
- 4
Step 4
Thoroughly season dry escalope pieces with salt and pepper on both sides. Add 2 tablespoons of olive oil to the same skillet, heat and sear the escalopes.
- 5
Step 5
Fry the escalopes until they turn brown, turning them every 15 seconds (approximately). As soon as they are cooked, place them on hot plates and cover with a sheet of aluminum foil.
- 6
Step 6
Place the pan back on the heat and pour in the mushroom juice. Add the mushrooms, then 250 ml of cream, and mix well. Bring the sauce to a boil to thicken it slightly.
- 7
Step 7
Add the juices that the escalope released while it was under the foil and mix one last time.
- 8
Step 8
Serve the escalope with rice, pasta, or stewed vegetables, and pour mushroom sauce over it.