Veal Escalopes With Cheddar Recipe
I got to try out this Veal Escalopes With Cheddar at my friend's place. My GOD, It was simply mind blowing! Meat Meatloaf is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. A family favorite that is feasted upon every weekend, this Veal Escalopes With Cheddar recipe should not be missed!
Ingredients
4 veal escalopes
6 oz (170 g) each
Salt and pepper
2 tbsp (30 ml) flour
1 egg, lightly beaten
1/2 Cup (125 ml) breadcrumbs
1/3 Cup (80 ml) mild grated Cheddar cheese
1 tbsp (15 ml) butter
1 tbsp (15 ml) oil
2 Cups (500 ml) mushrooms
1/2 Cup (125 ml) beef stock
1 parsley sprig, chopped
Directions
– 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.
– 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.
