CookEat Recipe
Veal Escalopes with Sour Cream
Flour-dusted veal browned gently in butter, finished with cultured sour cream and served with lemon wedges on the side.
Method
Steps
Step 1
Gather the ingredients: 500 g lean boneless veal, cut into thin escalopes; About 25 g plain flour for dusting; 70 g butter; Salt and black pepper; 200 ml commercially prepared cultured sour cream made from pasteurized cream, kept refrigerated; 2–4 tablespoons water or stock, as needed to loosen the sauce; 1 lemon, cut into wedges for serving.
Step 2
Use refrigerated commercial cultured sour cream in good condition; do not use cream that has accidentally soured or spoiled. Pound the veal slices gently to an even thickness of about 4–5 mm. Dust lightly in the flour and shake off excess.
Step 3
Melt the butter in a wide frying pan over moderate heat. Add the escalopes in a single layer, season with salt and pepper and cook gently, turning, until both sides have coloured, about 3–4 minutes per side. Work in batches if necessary and lower the heat if the butter darkens quickly.
Step 4
Lower the heat and stir the sour cream into the pan around the veal. Simmer gently without a hard boil. Add a little water or stock at the end if the sauce is too thick, then continue until each escalope reaches at least 71°C, about another 3–5 minutes. Keep the sauce smooth and spoonable.
Step 5
Serve the veal with the cream sauce and lemon wedges separately on the side.
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