Veal Escalopes With Wild Musrhooms
- Total Time
- 20 minutes
- Rating
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Ingredients
- 8veal escalopes
- Coarse salt and freshly ground pepper
- 2tablespoons butter
- 2tablespoons peanut or safflower oil
- 1shallot
- ½pound mixed wild mushrooms
- ½cup white wine
- 3 to 4tablespoons creme fraiche
Nutritional analysis per serving (4 servings)
517 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 66 grams protein; 1005 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the veal escalopes dry with paper towels. Just before cooking, season them with salt and pepper.
- Step 2
Heat one tablespoon butter and the oil in a large skillet. Brown the escalopes, two at a time, without burning. Keep warm.
- Step 3
Add remaining butter to the skillet and soften the shallot. Add the mushrooms and saute for about five minutes, or until cooked. Add the white wine, bring to boil and scrape up the cooking juices. Add the creme fraiche with any juices that have collected under the veal that you have been keeping warm. Bring to boil, turn down heat, and correct seasoning.
- Step 4
Add the veal to the skillet, heat through without cooking (or it will toughen) and serve immediately.
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