Entree: Switzerland – French Swiss – Escalope de Veau à la Crème (Pan-seared veal cutlets finished in a rich white wine and cream sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 veal escalopes, approx. 4 oz (115 g) each
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1/4 cup (30 g) all-purpose flour, for dredging
- 1 small shallot, minced (about 1 1/16 oz (30 g))
- 8 oz (225 g) cremini mushrooms, sliced
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) veal or low-sodium chicken stock
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (2 g) chopped fresh flat-leaf parsley
- Salt to taste
- Freshly ground black pepper to taste

Show original ingredient measurements

- 6 veal escalopes, approx. 4 oz (115 g) each
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1/4 cup (30 g) all-purpose flour, for dredging
- 1 small shallot, minced (about 30 g)
- 8 oz (225 g) cremini mushrooms, sliced
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) veal or low-sodium chicken stock
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (2 g) chopped fresh flat-leaf parsley
- Salt to taste
- Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the veal escalopes dry and season both sides with salt and pepper, then lightly dredge in the flour, shaking off excess.
2. Heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat until shimmering. Add the veal in a single layer (work in batches if needed) and sear 1–2 minutes per side until golden and just cooked through. Transfer to a warm plate and tent with foil.
3. Reduce heat to medium and add the remaining 2 tbsp (30 ml) butter and 1 tbsp (15 ml) olive oil to the skillet. Add the minced shallot and sauté 1–2 minutes until softened.
4. Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 4–5 minutes.
5. Pour in the white wine to deglaze the pan, scraping up browned bits, and simmer until reduced by half, about 2–3 minutes.
6. Add the veal stock and simmer 2 minutes, then stir in the heavy cream and Dijon mustard. Bring to a gentle simmer and cook until the sauce thickens slightly, about 3–4 minutes.
7. Return the veal to the skillet and heat through for 1–2 minutes so the meat warms and the flavors meld. Stir in the lemon juice and adjust seasoning with salt and pepper.
8. Sprinkle with chopped parsley and serve immediately with sauce spooned over the escalopes.

1. Pat the veal escalopes dry and season both sides with salt and pepper, then lightly dredge in the flour, shaking off excess.
2. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the veal in a single layer (work in batches if needed) and sear 1–2 minutes per side until golden and just cooked through. Transfer to a warm plate and tent with foil.
3. Reduce heat to medium and add the remaining 2 tbsp butter and 1 tbsp olive oil to the skillet. Add the minced shallot and sauté 1–2 minutes until softened.
4. Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 4–5 minutes.
5. Pour in the white wine to deglaze the pan, scraping up browned bits, and simmer until reduced by half, about 2–3 minutes.
6. Add the veal stock and simmer 2 minutes, then stir in the heavy cream and Dijon mustard. Bring to a gentle simmer and cook until the sauce thickens slightly, about 3–4 minutes.
7. Return the veal to the skillet and heat through for 1–2 minutes so the meat warms and the flavors meld. Stir in the lemon juice and adjust seasoning with salt and pepper.
8. Sprinkle with chopped parsley and serve immediately with sauce spooned over the escalopes.