Rating: 3.5 stars
27 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 0
  • 27 Ratings
Kay Chun

Gallery

Credit: Rita Maas

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

341 calories; fat 23g; saturated fat 7g; cholesterol 92mg; sodium 352mg; protein 26g; carbohydrates 6g; iron 2mg; calcium 30mg.
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