- Veal escalope - 4 pieces
- mushrooms - 400 Grams
- shallots - 1 piece
- Parsley - - To taste
- olive oil - 4 items. spoons
- Lemon - 0.5 Pieces
- cream - 250 milliliters
- salt, pepper - - To taste
Cut mushrooms into slices, chop parsley and onions. Preheat 2 tablespoons of olive oil. Add the chopped onion, salt and pepper and fry for 1 minute. Add mushrooms and lemon juice. Fry until the juice flows out of the mushrooms, then add parsley, salt and pepper and fry for another 30 seconds. Drain the contents of the frying pan through a sieve over a bowl to collect the cooked juices. Put it aside in the starton. Dry slices of escalope carefully grease with salt and pepper on each side. Pour 2 tablespoons of olive oil onto the same frying pan, warm up and fry the escalope. Fry the escalopes until they turn brown, turning them every 15 seconds (roughly). Once they are cooked, put on hot plates, cover with a sheet of aluminum foil. Put the frying pan back on the fire, pour into the mushroom juice. Add the mushrooms, then 250 ml of cream and mix well. Bring the sauce to a boil to thicken it a little. Add the juices that have allocated the escalope while it was under the foil and mix the last time. Serve the scallop with rice, pasta or stewed vegetables, and pour the mushroom sauce.
Servings: 4