🍄 Veal Escalope with Mushroom Cream Sauce

Name: Veal Escalope with Mushroom Cream Sauce
Total time: 25 min
Yield: 2
Cuisine: France
Ingredients: 2 veal escalopes (about 150 g each); 200 g button mushrooms, sliced; 1 shallot or small onion, finely chopped; 80 ml dry white wine; 100 ml cream; 1 tbsp olive oil; 1 tbsp chopped parsley; Salt and black pepper

Origin: France

575kcal

per serving · 250 g

230kcal

per 100 g

48 gProtein19 g / 100 g

38 gFat15 g / 100 g

10 gCarbs4 g / 100 g

This is a quick French classic: thin veal escalopes are seared, then the pan is deglazed with white wine and turned into a silky sauce with sliced mushrooms and cream. The veal stays tender, while the sauce is rich, savoury and slightly tangy. It is usually served with rice, potatoes or green vegetables.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

✓

High protein19 g protein per 100 g — 33% of the calories

Not vegetarianbecause of: veal cutlet

Not veganbecause of: veal cutlet, cream

Contains dairybecause of: cream

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

veal cutletcreammushroomswhite wine

Recipe

2 servings25 min

Ingredients

2 veal escalopes (about 150 g each)
200 g button mushrooms, sliced
1 shallot or small onion, finely chopped
80 ml dry white wine
100 ml cream
1 tbsp olive oil
1 tbsp chopped parsley
Salt and black pepper

Method

Season the veal and sear it in hot oil for 1–2 minutes per side; set aside on a warm plate.
In the same pan, fry the onion and mushrooms for 5–6 minutes until golden and dry.
Pour in the wine and let it bubble for 2 minutes, scraping up the browned bits.
Add the cream and simmer for 3–4 minutes until the sauce coats a spoon.
Return the veal and its juices to the pan, warm through for 1 minute, sprinkle with parsley and serve.

How to make it lighter

Use half the cream and add a splash of water — the sauce is still glossy with fewer calories.
Double the mushrooms: they add volume for very few calories.
Serve with steamed vegetables instead of buttery mash or fries.

History

Veal in a cream and mushroom sauce belongs to the tradition of French sauce cooking, where pan juices are deglazed with wine and enriched with cream. Similar dishes appear across France and Switzerland under several regional names.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →