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Escalope De Veau A La Normande

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  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

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

Main Dish

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2177 Calories from Fat 1003

% Daily Value*

Total Fat 112 g172.3%

Saturated Fat 72.9 g364.5%

Trans Fat 0 g

Cholesterol 544.2 mg181.4%

Sodium 1062.2 mg44.3%

Total Carbohydrates 202 g67.3%

Dietary Fiber 1.3 g5.1%

Sugars 83.3 g

Protein 86 g172.8%

Vitamin A 82.8% Vitamin C 14%

Calcium 54.5% Iron 10.1%

*Based on a 2000 Calorie diet

Escalope De Veau A La Normande Recipe