Escalopes De Veau A La Creme

chef.pierre's picture

Jun. 20, 2011


Butter 3 Ounce (75 Grams)
Onion 1 Medium , peeled, finely chopped
Button mushrooms 4 Ounce , sliced (100 Grams)
Salt To Taste
White pepper To Taste
Veal escalopes 16 Ounce , trimmed (4 In Number, 4 Ounce Each)
Seasoned flour 2 Tablespoon
Dry white wine 1/4 Pint (150 Milliliter)
Double cream/Whipping cream 1/4 Pint (150 Milliliter)
Freshly chopped parsley 2 Tablespoon (For Garnish)


1. Melt half the butter in a pan, add the onion and cook until soft but not coloured. Add the mushrooms and cook until tender. Remove from the pan.

2. Coat the escalopes in seasoned flour. Melt the remaining butter in the pan, add the escalopes and cook for 4-5 minutes on both sides until tender. Remove from the pan and keep hot.

3. Return the onion and mushrooms to the pan. Stir in 2 teaspoons of seasoned flour. Mix well, add the wine and bring to the boil.

4. Remove the pan from the heat and stir in the cream. Taste and adjust the seasoning. Warm through, being careful not to let the sauce boil, and pour over. Sprinkle with chopped parsley and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 546Calories from Fat 315

 % Daily Value*

Total Fat 35 g53.8%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 158 mg6.58%

Total Carbohydrates 13 g4.3%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet