|Veal escalopes||4 , french cut|
|Butter||50 Milliliter (3 Tablespoon, Salted / Unsalted)|
|Salad oil||50 Milliliter (3 Tablespoon)|
|Warm water||15 Milliliter (1 Tablespoon)|
|Onion||1 Small, minced|
|Rich cream||60 Milliliter (4 Tablespoon)|
Heat the butter and 1 1/2 tablespoons (22 mL) of the oil in a heavy enamel cast iron frying pan.
When very hot, brown the escalopes on both sides, turning only once.
Season with salt and pepper.
Add the warm water, cover and simmer over low heat for 30 minutes, turning two or three times.
Meanwhile, heat the rest of the oil in a frying pan, add the onion and fry quickly.
At this point, for a nice variation 1/2 lb (227 g) thinly sliced fresh mushrooms can be added to the onion and quickly fried together.
Add the tarragon or thyme.
Simmer 5 minutes.
When ready to serve, pour onion over veal, add the cream, bring to a quick boil.
Taste for seasoning.
Serve with sauteed potatoes, beans or carrots.