Creamy Mushroom Escalope: A Delightful Dinner Recipe

Ingredients

4 escalopes of veal
2 tablespoons of flour
2 tablespoons of butter
1 cup of chicken broth
1/2 cup of dry white wine
2 tablespoons of lemon juice
1/2 cup of heavy cream
Salt and pepper to taste
2 tablespoons of chopped fresh parsley

Steps and instructions

Season the escalopes of veal with salt and pepper on both sides, then dust them lightly in flour.
Heat the butter in a large skillet over medium heat. Once the butter is melted, add the escalopes and cook until golden brown on both sides. Remove the escalopes from the skillet and set them aside.
In the same skillet, add the chicken broth, dry white wine, and lemon juice. Bring the mixture to a boil, scraping the bottom of the skillet to loosen any browned bits.
Reduce the heat to low and return the escalopes to the skillet. Cover and simmer for about 10 minutes, or until the escalopes are cooked through.
Remove the escalopes from the skillet once again and set them aside. Stir the heavy cream into the skillet, and continue to simmer the sauce until it thickens.
Return the escalopes to the skillet and turn them over in the sauce to coat them well. Continue to cook for a few more minutes, until the escalopes are heated through.
Sprinkle the chopped parsley over the escalopes just before serving. Enjoy!

Tools for making

Skillet - A large skillet is needed to cook the escalopes and prepare the sauce.
Tongs - Tongs are useful for flipping the escalopes and removing them from the skillet.
Whisk - A whisk is needed to mix the chicken broth, white wine, lemon juice, and heavy cream together.
Spatula - A spatula can be used to gently turn the escalopes in the skillet and ensure they are evenly coated with the sauce.
Measuring cups - Measuring cups are required to accurately measure the chicken broth, white wine, lemon juice, and heavy cream.
Knife - A knife is needed to chop the fresh parsley for garnishing the escalopes.
Cutting board - A cutting board provides a stable surface for chopping the parsley.
Plates - Plates are essential for serving the finished escalopes.

Recipe variations

Use chicken or turkey escalopes instead of veal.
Replace the flour with breadcrumbs or panko for a crispier crust.
Try using a gluten-free flour blend for a gluten-free version.
Add grated Parmesan cheese to the flour for added flavor.
Experiment with different herbs and spices such as thyme, rosemary, or paprika to season the escalopes.
For a lighter version, skip the heavy cream and use low-fat milk or yogurt instead.
Create a lemon-caper sauce by adding capers and a squeeze of fresh lemon juice to the skillet along with the broth and wine.
Make it meat-free by using sliced eggplant or tofu instead of veal escalopes.
Add a slice of ham and cheese on top of each escalope and melt it under the broiler for a delicious variation known as "Cordon Bleu."
Serve the escalopes with a side of creamy mashed potatoes, roasted vegetables, or a fresh salad.

Recipe overview

Enjoy a classic French dish with this easy-to-follow recipe for Escalope. This meal features tender, pan-fried veal cutlets, cooked to perfection in a rich and tangy lemon cream sauce. The escalopes are first seasoned and floured, then browned in butter for a savory depth of flavor. They're simmered in a mixture of chicken broth, dry white wine and lemon juice, and finished with a swirl of heavy cream for a luxuriously velvety sauce. The dish is finally garnished with fresh parsley for a pop of color and freshness. It's a simple yet elegant dish that's sure to impress at any dinner table. Indulge in the creamy, citrusy goodness of this Escalope recipe, and bring a taste of France to your kitchen.

Common questions

Can I use a different type of meat? Yes, you can use chicken or pork instead of veal to make this recipe.
Can I use something other than flour to coat the escalopes? Yes, you can use breadcrumbs or cornmeal as alternatives to flour for coating the escalopes.
Can I substitute the heavy cream with a lighter alternative? Yes, you can use milk or half-and-half instead of heavy cream if you prefer a lighter sauce.
What can I serve with escalope? Escalope pairs well with side dishes like mashed potatoes, roasted vegetables, or a fresh salad.
How long does it take to cook the escalopes? The escalopes need to be simmered for about 10 minutes in the sauce to ensure they are cooked through.
Can I make this recipe ahead of time? While it is best to serve escalope immediately after cooking, you can prepare the sauce in advance and reheat it before adding the escalopes.

Serving dishes and utensils

Skillet - A large skillet is needed to cook the escalopes and simmer the sauce.
Tongs - Use tongs to flip and handle the escalopes while cooking.
Spatula - A spatula will be useful for transferring the cooked escalopes onto a serving plate.
Whisk - A whisk is needed to stir and blend the sauce ingredients together.
Measuring cups and spoons - Use measuring cups and spoons to accurately measure the ingredients for the sauce.
Knife - A knife is required for chopping the fresh parsley.
Cutting board - A cutting board will provide a stable surface for chopping the parsley.
Serving plate - Use a serving plate to present and serve the cooked escalopes.

Origin stories

The Escalope, a dish traditionally prepared with thinly sliced meat, has its roots firmly planted in Europe, particularly in France. The term 'Escalope' is derived from the Old Italian 'Scaloppa' which means 'shell'. This likely refers to the shape the meat takes when it's been pounded thin, resembling a scallop shell. In fact, the method of flattening the meat not only tenderizes it but also allows it to cook quickly, a technique that was handy for preparing meals in a fast-paced kitchen. So next time you're enjoying your delicious escalope, remember, you're partaking in a culinary tradition that has been passed down through generations of European cooks!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.