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Veal escalope with mushrooms

Veal escalope with mushrooms


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Cut the veal into thin slices and beat with a hammer. It is salted, peppered, I also sprinkled dried thyme. Put the flour on a plate and roll the schnitzels on both sides. Heat the oil in a large frying pan and fry the veal slices on both sides. Remove and keep warm.

Drain the mushrooms from the juice in the jar and rinse with cold water.

Melt the butter in the same pan, add the finely chopped garlic, then add the mushrooms and brown a little. Add meat, wine and hot water / soup and let it dry for 15-20 minutes. At the end, add the cream mixed with paprika and pepper and leave it on the fire for a while.


This is where my appetite came from :)


Calf sparrows, must be made of tender meat (to cook very quickly), so you will avoid being beaten with a hammer by snails.

In a Teflon pan with butter and oil when heated, they will put calf sparrows (in turn, if there is not enough space) fried it about 3-4 minutes on each side, after they have been previously seasoned with salt, pepper and powdered with white flour.

Calf sparrows, they will be left to fry until they change meat color (must remain juicy, not hard fried), then removed from the lard on a waiting plate until use.

Into the butter left, after frying the veal sparrows, will be put mushrooms, cleaned and removed the tails, cut into slices appropriately thick, sprinkled with salt, cooking stifled (until it decreases from the juice left), about 15 minutes (not too long, because we want to keep the sweet taste), stirring occasionally with a spatula.

Over mushrooms, will be added cooking cream beaten with dry white wine, 1-2 tablespoons lemon juice, letting it boil, seasoned with salt and pepper (after gus).

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

a Jena rectangular vessel, they will sit down calf sparrows, over which it will be poured the mushroom sauce, the pickled capers (for flavor), then add the grated Parmesan cheese (in abundance).

The dish will be put in the preheated oven at 200 degrees, for 10 minutes (how much will the surface au gratin).

The veal escalope, can be served with a rice garnish with mashed potatoes but it will be just as good tasty, served as such with mushroom sauce, with toast or fresh bread, sprinkled with finely chopped fresh parsley (for decoration).


Escalope with mushrooms

Goodness, I haven't done that in a long time, it's a good idea.

burdulea maria elena (Chef de cuisine), August 15, 2009

vera (Chef de cuisine), August 15, 2009

I prepare it with veal, but also with lean pork, I add salt and pepper when the meat is fried on one side, leave too much water, and quench with 1 glass of white wine, it gives it a good taste!

valentina ionita (Chef de cuisine), May 13, 2009

You made me crave, I haven't prepared this recipe for a long time. I use veal, and in the sauce I add digestible powder instead of flour.

samoila tudorel (Chef de cuisine), May 13, 2009

The escalope, as far as I know, is prepared with beef, but. and there was something else.

titza (Chef de cuisine), April 20, 2009

If we use beef, let it boil more to soften, because it boils harder than pork. I preferably use veal and put only fresh mushrooms that I cut into slices and fry in butter and sprinkle chopped parsley on the sauce. Instead of flour, I put some boiled and mashed vegetables in the sauce (eg an onion, 1 parsley root, 1 slice of celery, 3 carrots). I add a little soy sauce to the vegetable sauce.


Escalope with mushrooms

Goodness, I haven't done that in a long time, it's a good idea.

burdulea maria elena (Chef de cuisine), August 15, 2009

vera (Chef de cuisine), August 15, 2009

I prepare it with veal, but also with lean pork, I add salt and pepper when the meat is fried on one side, leave too much water, and quench with 1 glass of white wine, it gives it a good taste!

valentina ionita (Chef de cuisine), May 13, 2009

You made me crave, I haven't prepared this recipe for a long time. I use veal, and in the sauce I add digestible powder instead of flour.

samoila tudorel (Chef de cuisine), May 13, 2009

The escalope, as far as I know, is prepared with beef, but. and there was something else.

titza (Chef de cuisine), April 20, 2009

If we use beef, let it boil more to soften, because it boils harder than pork. I preferably use veal and put only fresh mushrooms that I cut into slices and fry in butter and sprinkle chopped parsley on the sauce. Instead of flour, put some boiled and mashed vegetables in the sauce (eg an onion, 1 parsley root, 1 slice of celery, 3 carrots). I add a little soy sauce to the vegetable sauce.


Veal escalope with mushrooms - Recipes

Cutlets are a delicious dish. It is found in a variety of recipes. Here is a very successful one.

What you need for 2 large portions (picture 1)
& # 8211 500 gr beef
& # 8211 300 gr of mushrooms
& # 8211 3 cloves of garlic
& # 8211 100 gr of butter
& # 8211 50 ml oil
& # 8211 flour, thyme, chili, salt
& # 8211 100 ml tomato juice

Work plan:
& # 8211 cut the meat and beat it like schnitzels. Sprinkle thyme and salt over it (picture 2)
& # 8211 we roll the meat through flour (picture 3) and brown it on one side and on the other (picture 4)
& # 8211 Melt the butter in the pan (picture 5), where we fry the garlic and mushrooms (picture 6)
& # 8211 after the mushrooms have softened, add the meat (picture 7). Pour enough water to cover (picture 8), tomato juice (picture 9) and sprinkle with chili (picture 10)
& # 8211 after about 10 minutes we add the wine (picture 11)
& # 8211 Let it simmer until it drops. Good appetite! (picture 12)

Preparation time: 50 minutes
Price: 8 / lei portion (may vary depending on where you take the ingredients)


600 g beef pulp
2 tablespoons mustard
1 tablespoon oregano
1 tablespoon basil
1 tablespoon thyme
3 eggs
6 tablespoons breadcrumbs
salt
pepper
Paprika

We wash the meat, wipe it and then cut it into slices and beat it with a hammer.

Season them with salt and pepper, cover the bowl and let it cool for 30 minutes. (I left them for about 1 hour)

Mix the breadcrumbs with basil, oregano and thyme in a plate.

Beat the eggs with the mustard well.

We pass the pieces of meat through the egg, we roll them through the breadcrumbs and again through the egg and breadcrumbs.

Fry them on both sides in well-heated oil (on low to medium heat).

We take them out on an absorbent napkin.

We served it with boiled rice with cury and spices.

Try this video recipe too


Veal escalope with mushrooms - Recipes

Cutlets are a delicious dish. It is found in a variety of recipes. Here is a very successful one.

What you need for 2 large portions (picture 1)
& # 8211 500 gr beef (veal)
& # 8211 300 gr of mushrooms
& # 8211 3 cloves of garlic
& # 8211 100 gr of butter
& # 8211 50 ml oil
& # 8211 flour, thyme, chili, salt
& # 8211 100 ml tomato juice

Work plan:
& # 8211 cut the meat and beat it like schnitzels. Sprinkle thyme and salt over it (picture 2)
& # 8211 we roll the meat through flour (picture 3) and brown it on one side and on the other (picture 4)
& # 8211 Melt the butter in the pan (picture 5), where we fry the garlic and mushrooms (picture 6)
& # 8211 after the mushrooms have softened, add the meat (picture 7). Pour enough water to cover (picture 8), tomato juice (picture 9) and sprinkle with chili (picture 10)
& # 8211 after about 10 minutes we add the wine (picture 11)
& # 8211 Let it simmer until it drops. Good appetite! (picture 12)

Preparation time: 50 minutes
Price: 8 / lei portion (may vary depending on where you take the ingredients)


"Franchard" escalope, veal steak for the sick, veal with cream

Take a piece of veal for the escalope and cut it into slices and quickly brown these slices in butter. On the other hand, finely chop: asthma, parsley, tarragon, thyme and a clove of garlic. Put all this next to the veal, salt and pepper. Add a few more mushrooms washed with vinegar and cut larger.

Stir in a tablespoon of flour, stirring constantly, to reduce well.

At the table, add over the escalope, the sauce and two red muffins boiled and passed through a sieve.

After the vegetables have browned, put them on top of the cam, in the pan add about 12 potatoes cut into pieces, sprinkle with a tablespoon of flour, salt, pepper and meat juice.

Do the same with mutton.

Cover and simmer until ready.

Calf steak for the sick

Take a slice of veal, beat it to make it round, put it in a saucepan with butter and salt, let it burn slowly in the oven, sprinkling it with its juice. Put it on the plate and pour the juice over it.

Calf with cream

Cut the veal into small pieces and put it on the fire with butter, salt, and pepper. Cover and set on fire. When it is half done, add 60 g of flour, mix and, when the flour tends to brown, pour over 50 grams of cream. Boil over low heat and when you eat, pour the sauce through a sieve over the meat.


    600-800 grams of pork chop, deboned and defatted sliced ​​into 8 slices

Method of preparation

1. Beat the sliced ​​meat on both sides with a slice hammer, salt and pepper.

If you have some nice, 3-4 cm thick slices of bone-in pork chop, take a look at pork chop recipe the pan.

2. Carefully clean the mushrooms and cut them into halves or quarters, depending on the size. Peel a squash, grate it and cut it into quarters. Put the oil in a large pan (pan) while it is still cold, add the garlic and put it on the fire. Brown the garlic, then remove and discard.

3. Thoroughly flour the slices of meat prepared for the pork escalope with mushrooms and fry over medium heat in the oil flavored with garlic, until lightly browned on both sides. As they are browned, remove and keep covered, warm.

4. Once all the slices of meat are browned, drain the remaining fat in the pan, without washing, but because all the good taste is in those particles that have stuck to it. Put the slices of meat back in the pan and add the cleaned mushrooms, cut into quarters or halves (according to size):

5. Pour soup or hot water, just enough to cover the meat. You don't need a lot of liquid, this pork cutlet with mushrooms is still a main course, not a soup.

6. Salt and pepper the pork escalope (moderately, taking into account that the food must decrease), turn the heat to low and cover with a lid. In about 20 minutes the sauce will be low, the mushrooms done and the meat soft. Depending on your preference, you can now add a tablespoon of sour cream, tomato paste or pepper paste. I added the last one. Whatever you choose to add, the food is boiled for a short time and is ready.

Service

This dish goes very well with mashed potatoes (this was the garnish I used) but also with rice or even a garnish of pasta.


Veal escalope with mushrooms - Recipes

Cutlets are a delicious dish. It is found in a variety of recipes. Here is a very successful one.

What you need for 2 large portions (picture 1)
& # 8211 500 gr beef (veal)
& # 8211 300 gr of mushrooms
& # 8211 3 cloves of garlic
& # 8211 100 gr of butter
& # 8211 50 ml oil
& # 8211 flour, thyme, chili, salt
& # 8211 100 ml tomato juice

Work plan:
& # 8211 cut the meat and beat it like schnitzels. Sprinkle thyme and salt over it (picture 2)
& # 8211 we roll the meat through flour (picture 3) and brown it on one side and on the other (picture 4)
& # 8211 Melt the butter in the pan (picture 5), where we fry the garlic and mushrooms (picture 6)
& # 8211 after the mushrooms have softened, add the meat (picture 7). Pour enough water to cover (picture 8), tomato juice (picture 9) and sprinkle with chili (picture 10)
& # 8211 after about 10 minutes we add the wine (picture 11)
& # 8211 Let it simmer until it drops. Good appetite! (picture 12)

Preparation time: 50 minutes
Price: 8 / lei portion (may vary depending on where you take the ingredients)


Chicken escalope with sour cream and mushroom sauce, delicious and fast & # 8211 VIDEO

Chicken escalope with sour cream and mushrooms sauce, simple recipe, with tender chicken breast and mushrooms bathed in a delicious sour cream sauce. All the secrets of a delicious recipe explained step by step. How do we prepare a savory chicken breast cutlet with a tender texture?

I have to say I kind of like escalope. With any kind of meat, with any kind of sauce & # 8230 of the ones I've tried so far anyway. All my childhood, I especially liked the veal escalope in tomato sauce, the one my mother had named veal schnitzel in onions. Only a year ago I made the connection between my mother's recipe and the fancy recipe name in the cookbooks.

The term escalope comes from French, the Italian equivalent of scaloppini literally means small and thin piece of meat. The specificity of this preparation is that these slices of meat (which will be) are cooked through flour, lightly browned in the pan and then cooked in sauce. And the sauces can be various: sour cream, tomato, spicy, etc. In other words, we are dealing with some sauce food in essence. The original variant is the one with veal but starting from it, there have been other and other combinations & # 8211 with pork, chicken or fish.

Chicken escalope recipe it is a slightly friendlier recipe than veal variants, if only for the reason that it is not such a pretentious meat. I am not a big fan of breasts but I warmly recommend it in this recipe, it will come out tender and juicy, a real delight. You can of course use meat from the pulpits but you have to remove the skin, we don't need it


Video: How to cook Veal escalope with Caponata - Gordon Ramsay - Tasty quick easy to cook