Veal escalopes with mushrooms and cream potatoes

Veal escalopes with mushrooms

With the browned escalopes covered with a slice of raw ham - such as saltimbocca without sage - champignons and cream potatoes are served. try also this croque monsieur and croque madame recipe too.

Ingredients

Main course For 4 people

500 g of potatoes for raclette

2 dl of cream

salt

pepper

8 veal escalopes of 70 g

8 slices of raw ham

1 onion

2 sprigs of parsley

150 g of mushrooms

4 tablespoons of rapeseed oil

Freind's kitchen recipes, Quark eyes.

How to proceed

Preparation:

ca. 20 minutes

Cooking in the oven:

ca. 30 minutes

Total time:

50 min

Preheat the oven to 200 ° C. Wash the potatoes well. Arrange them in a baking dish and sprinkle them with cream. Season with salt and pepper. Bake the potatoes in the center of the oven for approx. 30 minutes.

Arrange 1 slice of raw ham on each slice of meat and secure with a toothpick. Chop the onion and parsley. Slice the mushrooms. Fry the onion and mushrooms in a pan in half the oil for approx. 3 minutes. Add the parsley and season with salt and pepper. Keep warm. Season the meat with pepper and a little salt. Brown it in the remaining oil for approx. 1 minute per side. Serve the meat with the potatoes and mushrooms. You may be interested to read millefeuille cake with cream recipe/ italian apple cake.

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