Veal escalope with lemon and mushrooms
Recipe from Elena Faita
Ingredients
4 Portions
8 escalopes of milk-fed veal (in the round)
Olive oil
100g of butter
2 chopped garlic cloves
400g sliced Paris mushrooms
½ cup chopped Italian parsley
Juice of 2 lemons
1 ½ cups of white wine or vegetable broth
½ cup of cream
Flour for breading
Salt and pepper
Method
Tender cutlets between 2 sheets of parchment paper
In a skillet 32cm Julienne, fry mushrooms (2-3 minutes) in 2 tbsp. olive oil and 25 gr of butter.
Reduce heat and add garlic and 1 tablespoon of parsley.
Add thereafter 1 tablespoon of lemon juice. Salt and pepper.
Reserve in a serving dish.
Flour cutlets.
In the same pan, brown 4 scallops at a time, 1 minute on each side in oil and butter. Salt and pepper. Reserve.
Over low heat, deglaze pan with wine or vegetable broth and remaining lemon juice.
Using a spatula, scrape the cooking juices.
Add the cream and put back the cutlets and the mushroom mixture.
At the very end add the remaining parsley.
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