These are delicious served with a seasonal green vegetable such as buttered courgettes or broccoli. Fresh tarragon has a far better flavour than dried tarragon in this recipe, so be sure to use it, if available.
4 veal escalopes (about 100 g (4 oz) each), beaten
1 tbsp freshly chopped tarragon or 1 tsp dried tarragon
Salt and freshly ground black pepper
Olive oil and butter for frying
Juice of 1/2 lemon
175 g (6 oz) button mushrooms, cleaned and sliced
150 ml (1/4 pint) fresh single cream
1. Sprinkle the escalopes with the tarragon and salt and pepper to taste. Heat a spoon of oil and knob of butter in a large frying pan and, when foaming, add two of the escalopes and half the lemon juice. Fry over high heat for 2 to 3 minutes on each side or until tender.
2. Remove from the pan and set aside. Heat a little more oil and butter in the pan. Add the remaining escalopes and. fry as before. When they are tender, remove from the pan and add to the other escalopes.
3. Add the mushrooms to the pan and fry for 1 minute. Stir in the cream and return the escalopes to the pan. Reheat gently for 1 to 2 minutes.
4. Do not let the sauce boil or it will curdle. Adjust seasoning and transfer to a hot serving platter. Serve immediately.
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