Recipe Ingredient

Escalopes of Veal with Cream Sauce

• 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.