Veal Escalope in Cream Sauce

Season the cutlets with salt and a little pepper from the mill, then turn them in flour and shake them heartily to remove all together flour except for a thin pile.

In a frying pan of 25-30 cm, melt the butter with the oil at a moderate temperature. As soon as the foam disappears, fry the cutlets on each side for 3-4 minutes until golden. Remove from the frying pan and set aside.

Drain the fat from the frying pan, just enough in it to coat the bottom with a thin film. Pour in the shallots, stir and saute for a moment until soft. Extinguish with wine, bring to a vigorous boil, stir, and scrape loose any brown sediment that has formed on the bottom. Heat for another 2-3 minutes until the wine has reduced by half. Lower the temp, add whipping cream and gently bubble, stirring constantly, for 3-5 min until the sauce thickens. Taste and season with a few drops of lemon juice, salt and pepper.

Place the cutlets one more time in the frying pan, pour sauce over them and let them stand just until they get hot. Then place the cutlets slightly in the shape of a roof tile in the center of a large, preheated plate, pour the sauce over them, garnish with parsley and arrange on the spot.

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