French 15 min

Escalope de Veau à la Crème

Name: Escalope de Veau à la Crème
Total time: 15 min
Yield: 2 servings
Cuisine: French
Ingredients: 8 veal escalopes (about 1½ lbs total), pounded to ¼-inch thickness; ½ cup all-purpose flour for dredging; 3 tablespoons unsalted butter; 1 tablespoon vegetable oil; 2 shallots, finely minced; ½ cup dry white wine; 1 cup heavy cream; 1 tablespoon fresh tarragon, chopped; 1 teaspoon Dijon mustard; Salt and white pepper to taste; Lemon wedges for serving

high-proteinquickgluten-free

Ingredientsfor 2

480

Cal

44g

Protein

Carbs

28g

Fat

18 veal escalopes (about 1½ lbs total), pounded to ¼-inch thickness
2½ cup all-purpose flour for dredging
33 tablespoons unsalted butter
41 tablespoon vegetable oil
52 shallots, finely minced
6½ cup dry white wine
71 cup heavy cream
81 tablespoon fresh tarragon, chopped
91 teaspoon Dijon mustard
10Salt and white pepper to taste
11Lemon wedges for serving

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Instructions

1
Season escalopes with salt and white pepper on both sides. Dredge lightly in flour, shaking off excess.
2
Heat 2 tablespoons butter and oil in a large skillet over medium-high heat. Cook escalopes in batches for 90 seconds per side — they are thin and cook very quickly. The surface should be golden and slightly crispy. Remove to a warmed plate.
3
In the same pan over medium heat, cook shallots in remaining butter until softened, 2 minutes. Add wine and cook until reduced by half, scraping up any browned bits.
4
Add cream and tarragon and simmer for 4 minutes until the sauce is thick enough to coat the back of a spoon. Stir in mustard and season with salt and white pepper. Return escalopes to the sauce and warm through for 1 minute. Serve immediately with the cream sauce and lemon wedges.