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–+ servings
Creamy Veal Scaloppine

Creamy Veal Scaloppine

Indulge in the rich flavors of Creamy Veal Scaloppine, a quick and elegant dish perfect for weeknight dinners or special occasions. Easy to make with simple ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 escalopes Veal Escalopes (about 150g each)
  • 2 tablespoons Flour
  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil
  • 200 ml Liquid Cream
  • 100 ml Chicken Broth
  • 1 finely chopped Shallot
  • 1 teaspoon Dijon Mustard (optional)
  • a pinch Nutmeg (optional)
  • to taste Salt and Pepper
  • Fresh Parsley, chopped, for garnish

Equipment

  • Large Skillet
  • Tongs
  • Wooden Spoon
  • Sharp Knife
  • Microplane Grater (optional)

Method
 

  1. Season the veal escalopes with salt and pepper and lightly dust them with flour on both sides.
  2. In a hot skillet, melt the butter with olive oil over medium heat.
  3. Add the escalopes and sear for 2–3 minutes per side until nicely browned, then remove and set aside.
  4. Add the chopped shallot to the skillet and sauté until translucent.
  5. Pour in the chicken broth to deglaze the pan, scraping up the bits stuck at the bottom.
  6. Stir in the cream, mustard, and nutmeg, then let the sauce simmer for about 5 minutes until it thickens.
  7. Return the escalopes to the skillet and let them simmer in the sauce for another 2–3 minutes.
  8. Garnish with freshly chopped parsley before serving.

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 25gFat: 24gSaturated Fat: 12gCholesterol: 90mgSodium: 400mgPotassium: 500mgSugar: 1gVitamin A: 10IUVitamin C: 2mgCalcium: 4mgIron: 10mg

Notes

High-quality ingredients make a noticeable difference; use the best cream and broth you can find. Avoid overcrowding the pan while searing; cook in batches if necessary. Taste the sauce before adding extra salt because broth and mustard may already contribute sodium. If you have leftovers, store them in an airtight container in the fridge for up to 2 days, reheating gently on the stovetop.
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