Sauted veal escalope with cream

Name: Sauted veal escalope with cream
Yield: For one person
Cuisine: French
Ingredients: Larger pieces, needing longer cooking (thigh and drumstick of chicken, pieces of rabbit), are cooked covered once they have browned.; Small pieces (tournedos, cutlets, escalopes) are cooked fast in an uncovered pan.

Preparation info

For
one
person

Difficulty
Easy

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Escalope de veau sautée à la crème

Method

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

Add 2 large tablespoons of double cream.

Allow