Veal escalope a la créme

Ollie’s a little tied up with a new baby, so we’ve written our favourite veal escalope recipe for you.

We love our high welfare veal - and this is a classic french bistro dish, adapted from the fabulous Julia Child’s recipe from Mastering the Art of French Cooking Vol.1.

Dry the escalopes thoroughly on paper towels and salt them. Place half the butter and tablespoon of oil in a heavy based frying pan over a medium heat. When the foam from the butter subsides, add the veal. Cook on both sides until almost done. Remove and reserve. Stir in the shallots and cook slowly for one minute, then add the wine and stock and deglaze your pan. Boil rapidly until liquid has reduced by a quarter, then add the cream and cornflour mixture - cook for several minutes until the cream has thickened. Remove from heat and season.

Meanwhile, in a separate pan, sauté the mushrooms in the remaining butter and oil for 4-5 minutes to brown them lightly. Then add the mushrooms to the cream mixture.  Place the veal into the cream mixture, baste with the sauce and reheat (to warm the veal through, but not to cook further). To serve, arrange the escalopes on a plate and spoon the cream sauce over them. Serve with rice or ratte potatoes, garnished with fresh parsley finely chopped.


2 Veal escalopes

200gr Button mushrooms, sliced thinly

75ml Crème fraîche

50gr Unsalted butter

1 tbsp Vegetable oil, tablespoon oil

1 Banana shallot, finely diced

50ml Chicken stock

50ml Dry white wine (it doesn’t matter which wine you choose, the dryer the better)

¼ tsp Cornflour mixed with a tablespoon of cold water

Fresh parsley, finely chopped

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