Veal scallops with cream and mushrooms

Veal scallops with cream and mushrooms (also known as escalopes de veau à la crème aux champignons) is a French-inspired dish that’s elegant yet simple—thin veal slices cooked in a creamy mushroom sauce. Here’s how to make it:

Veal Scallops with Cream and Mushrooms

Ingredients:

• 1 lb (450g) veal scallops (thinly sliced, pounded if needed)

• Salt and freshly ground black pepper

• 2 tbsp flour (for dredging)

• 2–3 tbsp butter (or a mix of butter and olive oil)

• 1 shallot, finely chopped (or 1 small onion)

• 8 oz (225g) cremini or white mushrooms, sliced

• 1/4 cup dry white wine (or chicken/veal broth)

• 1/2 cup heavy cream

• 1 tsp Dijon mustard (optional, for depth)

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prep the veal:

   • Season the veal scallops with salt and pepper.

   • Lightly dredge in flour, shaking off the excess.

2. Sear the veal:

   • In a large skillet over medium-high heat, melt 1 tbsp butter.

   • Sear the veal quickly on both sides (about 1–2 minutes per side). Don’t overcrowd the pan; work in batches if necessary.

   • Remove and set aside on a plate.

3. Sauté the mushrooms:

   • Add another tablespoon of butter to the pan.

   • Sauté the shallots until soft, about 2 minutes.

   • Add the mushrooms, cooking until browned and their moisture has evaporated (5–7 minutes).

4. Deglaze and simmer:

   • Pour in the wine, scraping up any browned bits. Let it reduce by half (2–3 minutes).

   • Lower the heat to medium, stir in the cream and Dijon mustard (if using).

   • Simmer gently until slightly thickened (3–4 minutes).

5. Finish the dish:

   • Return the veal scallops (and their juices) to the pan.

   • Simmer together for 2–3 minutes until heated through and coated with sauce.

   • Taste and adjust seasoning.

6. Serve:

   • Garnish with fresh parsley.

   • Serve with tagliatelle, mashed potatoes, or crusty bread.

Would you like a wine pairing recommendation for this dish?