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Elda

Elda Benassini
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Recipe of Veal Escalopes with Mushrooms and Herbs
Recipe

Veal Escalopes with Mushrooms and Herbs

40 mins
Low
80
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A delicious dish of scallops of veal in a mushroom sauce with flavors of wine, herbs and touches of wine. Very rich and simple to prepare.
Learn more about Elda Benassini

Ingredients

10 portions
  • 1/2 cups shallot, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon sage
  • 5 tablespoons olive oil
  • 1/4 kilos mushroom, minced
  • 1/4 kilos mushroom, sliced
  • 1 1/2 cups dry white wine
  • 1/4 cups parsley, chopped
  • 2 tablespoons basil
  • wheat flour
  • 1 1/2 cups chicken consommé
  • 1/2 cups thick cream
  • parsley, chopped
  • 10 veal scallops, 1/8 inch thick

Preparation

Put the flour on a plate and season it with salt and pepper.
Pass the beef scallops through the flour and shake them to remove the excess.
In a thick pan, put a little oil and season the echalot and garlic over low heat.
Add the mushrooms and let them release their liquid, about 5 minutes.
Add half of the wine and herbs (basil and sage). Let the wine evaporate.
Reserve the mushrooms on a plate.
Put oil in the same pan where the mushrooms were cooked. Let it heat and pass the scallops until they are lightly browned. Take them out and reserve.
In the same pan, add the rest of the wine and let it thicken. Add the consommé and let it reduce by half.
Add the cream and mushrooms. Spice with salt and pepper. Add the chopped parsley.
Serve the hot veal schnitzels with the mushroom sauce on top. Sprinkle with more minced parsley and serve.

TIPS

Accompany this dish with a Chardonnay wine.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
China Vigil
27/11/2017 08:06:34
Se ven sabrosas
Francisco Aguirre
30/03/2017 17:06:41
Good
Antoo Antoo
15/12/2015 12:01:58
se ve buenoo se ve muy rico 

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