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–+ servings
Creamy Veal Scaloppine

Creamy Veal Scaloppine

Make a 30-minute Creamy Veal Scaloppine with a French cream sauce. Tender veal, simple ingredients, gourmet comfort food.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces veal escalopes (about 150g each)
  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • 1 tbsp olive oil
  • to taste salt
  • to taste black pepper
  • 200 ml fresh liquid cream
  • 100 ml chicken broth
  • 1 piece shallot finely chopped
  • 1 tsp old-fashioned mustard optional
  • pinch nutmeg optional
  • to taste fresh chopped parsley for garnish

Equipment

  • Large skillet
  • Sharp knife for chopping shallot
  • Wooden spoon or silicone spatula
  • Plate for holding cooked scaloppine
  • Measuring spoons

Method
 

  1. Season the veal escalopes with salt and pepper, then lightly dust with flour.
  2. Heat butter and olive oil in a large skillet over medium heat and brown the escalopes for 2-3 minutes per side.
  3. Remove browned escalopes to a warm plate.
  4. In the same skillet, sauté the chopped shallot over medium-low heat until soft and translucent.
  5. Deglaze the pan with chicken broth, scraping up browned bits.
  6. Stir in the fresh cream, mustard, and nutmeg, then simmer over low heat for about 5 minutes.
  7. Return the veal escalopes to the skillet to warm through in the sauce for 2-3 minutes.
  8. Serve the escalopes topped with the creamy sauce and garnish with fresh parsley.

Nutrition

Calories: 400kcalCarbohydrates: 15gProtein: 30gFat: 28gSaturated Fat: 16gCholesterol: 90mgSodium: 300mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Always taste the sauce before serving and adjust seasoning as needed. If your sauce seems too thin, let it simmer longer; if too thick, add a small amount of broth. Use a meat thermometer to ensure veal is cooked to an internal temperature of 145°F (63°C). For lighter options, substitute veal with chicken or pork tenderloin. Ideal pairings for serving include rice, pasta, or steamed vegetables. Enjoy fresh, as cream sauces don’t freeze well!
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