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Veal Escalopes

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  Veal escalopes 10 Ounce (300 Gram)
  Butter 1⁄2 Ounce (15 Gram)
  Oil 1 Teaspoon
  Onion 1⁄2 Small, sliced
  Button mushrooms 2 Ounce (50 Gram)
  Dry sherry 2 Tablespoon
  Double cream 4 Tablespoon
  Lemon twists 2
  Chopped parsley 1 Teaspoon
  Salt To Taste
  Pepper To Taste
  Paprika To Taste (For Garnish)

Trim the escalopes into neat shapes and snip the edges to prevent the meat from curling up.
Heat the butter and oil in a frying pan, add the onion and fry for 2 to 3 minutes.
Add the veal and mushrooms and cook for 8 to 10 minutes, turning the escalopes once, until golden brown on both sides.
Stir in the sherry and bring to the boil.
Add the cream and heat through, stirring.
Add salt and pepper to taste.
Lift the veal escalopes onto a warmed serving dish and spoon the sauce over.
Sprinkle with paprika to taste.
Garnish each escalope with a lemon twist and chopped parsley.

Recipe Summary

Main Dish

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Veal Escalopes Recipe