Veal Escalopes in Creamy Mushroom Sauce
Serves: 2-3│35 min
This dish is a masterclass in European bistro comfort. To replicate that "secret" restaurant quality, we focus on the velvety emulsion of the sauce and achieving a golden sear on the veal without overcooking the delicate protein.
Ingredients
Main Component
450g Veal scallopini or thin strips (1 lb)
30g All-purpose flour, for dredging (1/4 cup)
30ml Extra virgin olive oil (2 tbsp)
30g Unsalted butter (2 tbsp)
5g Fine sea salt (1 tsp)
2g Cracked black pepper (1/2 tsp)
Sauce
250g Cremini or Button mushrooms, sliced (9 oz)
1 Large shallot, finely minced
2 Cloves garlic, smashed
120ml Dry white wine, like Pinot Grigio (1/2 cup)
240ml Heavy cream (1 cup)
5ml Dijon mustard (1 tsp)
1g Fresh thyme leaves (1/2 tsp)
Garnish
1 Sprig fresh rosemary or parsley
A pinch of Flaky sea salt
Instructions
Pat the veal dry with paper towels to ensure a proper sear.
Season veal with salt and pepper, then lightly dredge in flour.
Heat oil and half the butter in a large skillet over medium-high.
Sear veal for 1-2 minutes per side until golden. Remove and set aside.
Add remaining butter and mushrooms to the same hot skillet.
Sauté mushrooms undisturbed for 3 minutes to develop a crisp, brown crust.
Stir in shallots and garlic; cook for 1 minute until fragrant.
Deglaze the pan with white wine, scraping up all browned bits.
Reduce wine by half, then whisk in the heavy cream and Dijon.
Simmer sauce for 4-5 minutes until it coats the back of a spoon.
Return veal and any accumulated juices to the pan to warm through.
Check seasoning and garnish with fresh herbs before serving immediately.
suggestive serve with either:
Crispy roasted potatoes
Roasted vegtables
Steamed haricots verts
Wild rice pilaf
