Veal Escalopes With Mushrooms

Veal Escalopes with Mushrooms
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Serves 6| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2000

Nutritional Information

  • Per Serving
  • Calories 341Calories From Fat 202
  • Fat 23g
  • Sat Fat 7g
  • Cholesterol 92mg
  • Sodium 352mg
  • Protein 26g
  • Carbohydrate 6g
  • Sugar 0g
  • Fiber 0g
  • Iron 2mg
  • Calcium 30mg
What does this mean? See Nutrition 101 .

Quick Tip

Beef
Grass-fed beef is lower in fat and thus cooks faster than ordinary beef. Many chefs and butchers advise cooking it at a lower temperature.

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