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Escalope De Veau A La Normande

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Ingredients
  Veal cutlets 4
  Butter 8 Tablespoon
  Flour 1 Tablespoon
  Salt To Taste
  Shallots 3 Tablespoon, finely-chopped
  Button mushrooms 8 Small
  Fresh cream 1 Cup (16 tbs)
  Wine 3 Drop
  Parsley/Watercress 2
Directions

Melt butter in skillet (preferably electric).
Sprinkle veal cutlets with flour and salt.
Brown veal in butter.
At same time add shallots, slightly brown, and add mushrooms.
Add cream at intervals.
Let meat simmer in skillet, covered, for 45-60 minutes.
Then add a few drops of wine.
Immediately place each cutlet, topped with sauce, on a hot serving platter.
Garnish with parsley or watercress

Recipe Summary

Cuisine: 
European
Course: 
Main Dish

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