Sauted veal escalope with cream

Preparation info
  • For

    one

    person
    • Difficulty

      Easy

Appears in

By Michel Guérard

Published 1978

  • About

Escalope de veau sautée à la crème

Ingredients

Method

Follow the same procedure but deglaze with vermouth or port without adding the shallots.

Add 2 large tablespoons of double cream.

Allow