Veal Escalopes With Mushrooms

Veal Escalopes with Mushrooms
Rita Maas
Serves 6
preparation
10
minutes
cooking
10
minutes

Ingredients

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

Directions

  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.
Kay Chun
September 2000

Nutritional Information

  • Per Serving
  • Calories From Fat 202
  • 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
What does this mean? See Nutrition 101.