Veal and Creamed Mushrooms

Serves: to serve 4

Prep Time: 3 Minutes

Cook Time: 15 Minutes

Ready In: 18 mins

4 - veal escalopes

- salt and Pepper

2 tablespoons - butter

8 oz - mushrooms

3 - 4 tablespoons - white wine

2 - 3 heaped tablespoons - double cream (heavy cream) or crême fraiche

In this recipe, we are using veal escalops. A veal escalope is a flat piece of meat about ½" (1cm) thick. It is not a rib or cutlet or chop. You may think of an escalope as being a piece of boneless meat that has been thinned out using a mallet, rolling pin or merely butterflied. However, for veal, tenderising is quite unnecessary.
Wash the mushrooms, slice them thinly, season with salt and freshly-ground black pepper and fry gently for a few minutes to remove some of the water. Meanwhile, sprinkle the veal escalops with a little salt and freshly-ground pepper, Place the butter in a frying pan over a moderate heat and fry the veal for 3-4 minutes on each side until golden brown.
Once the veal is cooked, remove it from the pan and keep it warm on top of the mushrooms. Add the wine to the pan in which the veal was cooked and, with a wooden spoon or spatula, stir well to collect the meat juices from the veal. Bring the wine up to simmering and add the cream, Stir well without letting the mixture boil then add the veal and mushrooms and coat with the sauce. Place the veal onto serving plates and spoon the mushroom and cream mixture over the top. Serve immediately with Potato and Pea Nests... extravagance on a low budget!