Escalopes of Veal with Cream Sauce Recipe

1      Reviews by:    Lexi Coxwain   Escalopes of Veal with Cream Sauce Recipe is a quick, easy dish which uses veal escalopes topped with a sauce using flour, oyster mushrooms, shallots, dry sherry, sour cream and tarragon. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Northeastern    Servings:4 Calories per Serving:412 Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   11 Minutes Total Time:   21 Minutes

INGREDIENTS

• 1 tbsp plain (all-purpose) flour
• 4 veal escalopes (scallops), about 3 - 4oz each
• 2 tbsp sunflower oil
• 1 shallot, chopped
• 2 cups oyster mushrooms, sliced
• 2 tbsp Marsala or medium-dry sherry
• 1 cup creme fraiche or sour cream
• 2 tbsp chopped fresh tarragon
• salt and ground black pepper

DIRECTIONS

• Season the flour and use to dust the veal, then set the meat aside.
• Heat the oil in a large frying pan and cook the shallot and mushrooms for 5 minutes. Add the escalopes and cook over a high heat for about 1 1/2 minutes on each side. Pour in the Marsala or sherry and cook until reduced by half.
• Remove the escalopes from the pan. Stir the creme fralche, tarragon and seasoning into the juices in the pan and simmer gently for 3 to 5 minutes, or until the sauce is thick and creamy.
• Return the escalopes to the pan and heat through for 1 minute before serving with the sauce, noodles and broccoli. Cook's Tip: If they are too thick, flatten the escalopes (scallops) with a rolling pin. It'll help to cut down the cooking time.

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