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Veal Escalopes Normandy style, Paris mushrooms and basmati rice
Tender veal escalopes, lightly flour‑coated, topped with a creamy cider, apple cider vinegar and Paris mushroom sauce, served with steamed basmati rice. A classic of French cuisine, simple, economical and comforting.
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Critical Success Points
- • Do not open the rice lid during steaming.
- • Do not let the cream boil to avoid it separating.
- • Quick cooking of the escalopes: watch the colour to avoid drying out.
Safety Warnings
- • Be careful of hot oil splatters when cooking the escalopes.
- • Use gloves or a towel to handle the hot pan.
- • Ensure the veal reaches at least 63 °C internal temperature.
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