Rahmschnitzel Veal Escalopes with Cream Recipe

Rahmschnitzel Veal Escalopes with Cream recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

4 lg Veal escalopes, pounded thin
1 Juice of 1 lemon
1/4 c Flour
1 ts Salt
1/2 ts Black pepper
1/2 ts Paprika
1/4 c Butter
1/4 c Dry white wine
8 oz Button mushrooms, wiped clea
n and amp sliced 2 tb Chopped fresh chives or scal
lions (spring onions) 1/4 ts Salt
1/4 ts Black pepper
1/4 ts Nutmeg, grated
1/2 c Heavy cream
In a shallow dish place the escalopes and pour over the lemon juice. Set aside and marinate for 30 minutes, basting occasionally. Remove the veal from the marinade and dry them on paper towels. Discard the lemon juice. Season flour with salt, pepper and amp paprika. Place the flour on a plate and, one by one, dip the escalopes in it, shaking off any e cess. Set aside. In a large frying pan, melt 3 T of the butter over moderate heat. When the foam subsides, place the escalopes in the pan. Fry them for 3 4 minutes on each side or until they are lightly and evenly browned. Pour in the white wine and bring to the boil. Cook for a further 2 minutes, stirring constantly. With tongs or a slotted spoon remove the escalopes from the pan and place them on a warmed serving dish. Set the dish aside and keep warm while you make the sauce. Add the remaining butter to the pan and melt it over moderate heat. When the foam subsides, add the mushrooms, chives or scallions, salt, pepper and nutmeg to the pan and stir well to mi . Cook the mi ture for 3 minutes or until the mushrooms are tender. Remove from the heat and stir in the cream. Pour the sauce over the escalopes and serve at once. Serves 4. Suggested accompaniments: creamed potatoes, petite peas, well chilled bottle of Rudesheimer wine.

Rahmschnitzel Veal Escalopes with Cream recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5

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Last Reviewed on 2019-02-18