Escalopes or Veal Chops with Cream Sauce
A delightful dish of sautéed veal escalopes or chops, complemented by mushrooms and a rich cream sauce made with port wine and veal stock.
Nutrition Facts
Per Serving: Calories: 470 kcal, Fat: 28 g, Sodium: 350 mg, Carbohydrate: 7 g, Protein: 40 g
Descriptions
This classic French recipe features tender veal escalopes or chops sautéed to perfection and served with mushrooms and a creamy sauce.
The sauce is made by deglazing the pan with port wine and incorporating veal stock and cream, creating a luxurious accompaniment. Serve it with pasta or buttered vegetables for a hearty, elegant meal.
Directions
1- Prepare the workspace (5 minutes):
Gather all your ingredients, cooking equipment, and plates for serving.
2- Prepare the veal (10 minutes):
- Trim the bones and remove any nerve from the veal chops.
- Flatten the escalopes or chops slightly between two sheets of plastic using a meat mallet.
- Set aside the meat in the refrigerator.
3- Cook the mushrooms (10 minutes):
- Peel, wash, and thinly slice the mushrooms.
- Sauté them in butter over high heat until browned. Season with salt and keep them warm.
4- Cook the veal (15 minutes):
- Season the veal chops or escalopes with salt and pepper, then lightly coat with flour, shaking off any excess.
- Heat butter in a sauté pan and cook the meat over low heat until slightly browned.
- Turn them over and cook for a few more minutes depending on thickness.
- Remove the meat and keep it warm on a wire rack or inverted plate.
5- Prepare the cream sauce (10 minutes):
- Drain excess fat from the pan used to cook the veal.
- Deglaze the pan with port wine, allowing it to reduce.
- Add veal stock and cream, and let the sauce reduce until it reaches the desired consistency.
- Adjust seasoning, strain the sauce, and pour it over the mushrooms.
- Simmer the sauce with the mushrooms for 1-2 minutes, then finish by adding a small amount of butter for extra richness.
6- Plate the dish (5 minutes):
- Arrange the veal on a serving dish.
- If using veal chops, arrange them in a circular pattern on a round plate. For escalopes, place them diagonally on a long dish.
- Drizzle the cream sauce with mushrooms over the meat.
Note's
- You can substitute port wine with Madeira or another fortified wine if needed.
- Consider using different mushrooms like morels, chanterelles, or porcini for a gourmet twist.
- Serve with buttered pasta, such as tagliatelle, or vegetables like glazed carrots, broccoli, or peas.
Ingredients
- 4 veal escalopes or chops
- 8 oz mushrooms, sliced
- 4 tbsp butter
- 1/2 cup port wine
- 1/2 cup veal stock
- 1/2 cup heavy cream
- 1 tbsp flour
- Salt and pepper, to taste
