Veal Escalopes With Wild Musrhooms
Published November 29, 1986
- Total Time
- 20 minutes
- Rating
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Ingredients
8 veal escalopes
Coarse salt and freshly ground pepper
2 tablespoons butter
2 tablespoons peanut or safflower oil
1 shallot
½ pound mixed wild mushrooms
½ cup white wine
3 to 4 tablespoons creme fraiche
Nutritional analysis per serving (4 servings)
8 grams carbs; 111 milligrams cholesterol; 312 calories; 4 grams monosaturated fat; 6 grams polyunsaturated fat; 6 grams saturated fat; 17 grams fat; 3 grams fiber; 562 milligrams sodium; 26 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the veal escalopes dry with paper towels. Just before cooking, season them with salt and pepper.
- Step 2
Heat one tablespoon butter and the oil in a large skillet. Brown the escalopes, two at a time, without burning. Keep warm.
- Step 3
Add remaining butter to the skillet and soften the shallot. Add the mushrooms and saute for about five minutes, or until cooked. Add the white wine, bring to boil and scrape up the cooking juices. Add the creme fraiche with any juices that have collected under the veal that you have been keeping warm. Bring to boil, turn down heat, and correct seasoning.
- Step 4
Add the veal to the skillet, heat through without cooking (or it will toughen) and serve immediately.
Private Notes