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Veal Escalopes With Cheddar

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  Veal escalopes 24 Ounce (4 Pieces, 6 Ounce /170 Gram Each)
  Flour 30 Milliliter (30 Milliliter)
  Egg 1 , beaten
  Breadcrumbs 125 Milliliter (1/2 Cup)
  Mild cheddar cheese 80 Milliliter, grated (1/3 Cup)
  Butter 15 Milliliter (15 Milliliter)
  Oil 15 Milliliter (15 Milliliter)
  Mushrooms 500 Milliliter (2 Cup)
  Beef stock 125 Milliliter (1/2 Cup)
  Parsley sprig 1 , chopped
  Salt To Taste
  Pepper To Taste

–  Preheat oven to 300 °F (150 °C).
–  Pound escalopes with meat mallet then season with salt and pepper.
–  Pour flour into one bowl, beaten egg into a second, and breadcrumbs and grated Cheddar into a third.
–  Dip veal escalopes, one by one, in flour, in beaten egg, and finally in breadcrumbs and grated Cheddar mixture.
–  In a large skillet, melt butter, heat oil and cook the veal. Remove the meat and keep warm in a serving dish.
–  Using the same skillet, saute mushrooms, then remove from heat and keep warm in serving dish.
–  Pour beef stock into skillet and bring to a boil then simmer 2 to 3 minutes and adjust seasoning.
–  Remove veal from oven, top with mushrooms, sauce and parsley.

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