Recipe

Dinner

Ignore this recipe for all sections.
Refresh this recipe—the next feast will try and select a new recipe if available.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
2
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
All-Purpose Flour
Veal Escalopes
Sunflower Oil
Shallots
Oyster Mushrooms
Marsala Wine | Dry Sherry
Crème Fraîche | Sour Cream
Fresh Tarragon
Salt & Black Pepper

Escalopes of Veal with Cream Sauce

If they are too thick, flatten the escalopes with a rolling pin. It'll help to cut down the cooking time.
Total time: 20 min
Servings: 4
Equipment: Stove
  • 1 tbsp. All-Purpose Flour
  • 4 Veal Escalopes
  • 2 tbsp. Sunflower Oil
  • 1 Shallots, chopped
  • 2 c. Oyster Mushrooms, sliced
  • 2 tbsp. Marsala Wine | Dry Sherry
  • 1 c. Crème Fraîche | Sour Cream
  • 2 tbsp. Fresh Tarragon, chopped
  • 1/4 tsp. Salt & Black Pepper
  • Season the flour and use to dust the veal, then set the meat aside.
  • Heat the oil in a large frying pan and cook the shallot and mushrooms for 5 minutes. Add the escallops and cook over a high heat for about 1(1/2) minutes on each side. Pour in the Marsala or sherry and cook until reduced by half.
  • Remove the escalopes from the pan. Stir in the crème fraîche, tarragon and seasoning into the juices in the pan and simmer gently for 3–5 minutes, or until the sauce it thick and creamy.
  • Return the escalopes to the pan and heat through for 1 minute before serving with the sauce, noodles and broccoli.