Two minutes. That is all it takes, too much, to turn a tender veal escalope into a shoe sole.
This veal escalope with cream recipe fixes that problem with two simple moves: lightning-fast cooking for the meat, then a mushroom sauce that simmers separately. The result is a melt-in-your-mouth veal escalope, coated in a silky sauce, ready in under half an hour.
Veal escalope with cream and mushrooms is a bistro classic ready in 30 minutes, for 4 people.
The two rules that make this dish a success: sear the meat over high heat without ever cooking it for more than two minutes per side, then let the sauce simmer very gently so it thickens without boiling.
Ingredients
- 4 veal escalopes (120 to 140 g each)
- 250 g button mushrooms
- 1 shallot
- 20 cl thick crème fraîche (30% fat)
- 10 cl dry white wine
- 30 g butter
- 1 tablespoon neutral oil
- 2 tablespoons flour
- Salt, freshly ground pepper
- A few sprigs of flat-leaf parsley (optional)
The recipe step by step
- Prepare the escalopes. Pat them dry, season both sides with salt and pepper, then dust them lightly with flour, shaking off the excess.
- Slice. Peel and finely chop the shallot. Clean the button mushrooms and cut them into thin slices.
- Sear the meat. Heat the butter and oil in a frying pan over high heat. Sear the veal escalopes for 1 to 2 minutes per side, until golden. Set them aside on a plate, covered with a sheet of aluminum foil.
- Sauté. In the same pan, over medium heat, sweat the shallot for 2 minutes, then add the mushrooms. Cook for 5 minutes, stirring, until they release their water and start to brown.
- Deglaze. Pour in the white wine, scrape the bottom of the pan with a wooden spoon and let it reduce by half, about 2 minutes.
- Thicken the sauce. Lower the heat, add the crème fraîche, stir and let simmer for 3 minutes until the sauce thickens slightly. Adjust the seasoning.
- Finish. Return the escalopes and their juices to the sauce and warm through for 2 minutes over low heat without boiling. Sprinkle with chopped parsley and serve immediately.
The chef's tip
A veal escalope is thin, so it only needs a very quick cook. The classic mistake is leaving it in the pan too long, thinking you are doing the right thing: the fibers contract and the meat turns dry and rubbery. The right method is to sear it over high heat for one to two minutes per side, set it aside, then return it to the sauce only at the very end, just to warm it through without cooking it again.
Variations
- With wild mushrooms: replace the button mushrooms with chanterelles or porcini for a more fragrant sauce.
- With whole grain mustard: add a teaspoon of mustard to the cream sauce for a little more character.
- With lemon: replace the white wine with lemon juice and a little zest for a brighter sauce.
- With poultry: the same recipe works with chicken or turkey escalopes, adjusting the cooking time to the thickness of the meat.
Frequently asked questions
Which cut of veal should you choose for an escalope?
Topside, silverside or rump are the classic cuts for veal escalopes. Ask your butcher for thin, even slices of about 120 to 140 grams, for quick and even cooking.
Why does my veal escalope turn tough and dry?
It is almost always a matter of cooking it too long. An escalope is thin and cooks in 1 to 2 minutes per side over high heat. Beyond that, the fibers contract and the meat toughens. It is better to take it out early and warm it through in the sauce.
Can you replace the crème fraîche with a lighter version?
Yes, a light 15% cream works, the sauce will simply be less coating. Avoid using milk alone, as it curdles easily when cooked. For a creamier texture without too much fat, add a spoonful of flour when you deglaze.
In the kitchen with the right apron
Between sizzling butter and splashes of cream sauce, a good butcher apron effectively protects your clothes while you cook. If you often make this kind of dish in sauce, a sturdy, easy-to-clean kitchen apron remains a valuable everyday ally.
Le Tablier du Chef, kitchen and work aprons, online.
