Veal Escalopes With Mushrooms

Photo by Rita Maas
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 341 calories
    • Calories 202 calories from fat
    • Fat 23 g
    • Sat Fat 7 g
    • Cholesterol 92 mg
    • Sodium 352 mg
    • Protein 26 g
    • Carbohydrate 6 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 2 mg
    • Calcium 30 mg


  1. Check 6 4- to 5-ounce veal escalopes
  2. Check 1/4 cup all-purpose flour
  3. Check 4 tablespoons olive oil
  4. Check 1/2 cup red wine
  5. Check 1 shallot, minced
  6. Check 2cups chicken or vegetable stock
  7. Check 3cups thinly sliced shiitake, cremini, or white button mushrooms
  8. Check 1tablespoon butter, optional
  9. Check 3/4tablespoon fresh sage, thinly sliced


  1. Season the veal (it doesn't need pounding―escalopes come that way) with salt and pepper and lightly dredge in flour, shaking off any excess.
  2. In a large skillet, heat 2 tablespoons of oil over medium heat. Place 3 escalopes in the pan and cook until the edges turn golden brown, about 40 seconds. Turn over and cook for another 40 seconds. Transfer to a plate and cover loosely with foil to keep warm. Repeat with the other 3 escalopes, adding the remaining oil.
  3. To make the sauce: Deglaze the pan by adding the wine and shallot, stirring any crystallized juices left clinging to the bottom (use a wooden spoon to prevent scratching). Let the wine reduce until almost dry, about 2 to 3 minutes, then add the stock and mushrooms. Bring to a boil and simmer until the liquid is syrupy, about 9 to 10 minutes.
  4. Remove from heat, swirl in the butter (if using), and add the sage. Season to taste with salt and pepper. Spoon the sauce over the veal and serve.