Escalope De Veau A La Normande Recipe
Ingredients
| Veal cutlets | 4 | |
| Butter | 8 Tablespoon | |
| Flour | 1 Tablespoon | |
| Salt | To Taste | |
| 3 tablespoons shallots, finely-chopped | ||
| Button mushrooms | 8 Small | |
| Cream fresh | 1 Cup (16 tbs) | |
| Few drops of wine | ||
| Parsley or watercress | ||
Directions
Melt butter in skillet (preferably electric).
Sprinkle veal cutlets with flour and salt.
Brown veal in butter.
At same time add shallots, slightly brown, and add mushrooms.
Add cream at intervals.
Let meat simmer in skillet, covered, for 45-60 minutes.
Then add a few drops of wine.
Immediately place each cutlet, topped with sauce, on a hot serving platter.
Garnish with parsley or watercress
Sprinkle veal cutlets with flour and salt.
Brown veal in butter.
At same time add shallots, slightly brown, and add mushrooms.
Add cream at intervals.
Let meat simmer in skillet, covered, for 45-60 minutes.
Then add a few drops of wine.
Immediately place each cutlet, topped with sauce, on a hot serving platter.
Garnish with parsley or watercress
Chef
