Escalopes De Veau A La Creme
|Butter||3 Ounce (75 Grams)|
|Onion||1 Medium, peeled, finely chopped|
|Button mushrooms||4 Ounce, sliced (100 Grams)|
|White pepper||To Taste|
|Veal escalopes||16 Ounce, trimmed (4 In Number, 4 Ounce Each)|
|Seasoned flour||2 Tablespoon|
|Dry white wine||1⁄4 Pint (150 Milliliter)|
|Double cream/Whipping cream||1⁄4 Pint (150 Milliliter)|
|Freshly chopped parsley||2 Tablespoon (For Garnish)|
1. Melt half the butter in a pan, add the onion and cook until soft but not coloured. Add the mushrooms and cook until tender. Remove from the pan.
2. Coat the escalopes in seasoned flour. Melt the remaining butter in the pan, add the escalopes and cook for 4-5 minutes on both sides until tender. Remove from the pan and keep hot.
3. Return the onion and mushrooms to the pan. Stir in 2 teaspoons of seasoned flour. Mix well, add the wine and bring to the boil.
4. Remove the pan from the heat and stir in the cream. Taste and adjust the seasoning. Warm through, being careful not to let the sauce boil, and pour over. Sprinkle with chopped parsley and serve.