Veal Escalopes Recipe
Ingredients
| 2 x 150 g (5 oz) veal escalopes | ||
| Butter | 15 Gram | |
| Oil | 1 Teaspoon | |
| Onion | 1/2 Small, sliced | |
| Button mushrooms | 50 Gram | |
| Dry sherry | 2 Tablespoon | |
| Double cream | 4 Tablespoon | |
| 2 lemon twists | ||
| Chopped | 1 Teaspoon (Paprika to garnish:) | |
| Parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
