Veal Escalopes Normandy style, Paris mushrooms and basmati rice

Ingredients

• 400 g Veal escalopes (2 escalopes, slightly flattened)
• 300 g Fresh Paris mushrooms (cleaned, quartered)
• 2 Gray shallots (finely sliced)
• 160 g Butter (divided: 40 g for cooking, 120 g for sauce)
• 40 g All‑purpose flour (to lightly coat the escalopes)
• 200 ml Thick crème fraîche (raw, add at end of cooking)
• 100 ml Dry cider (deglaze the pan)
• 15 ml Apple cider vinegar (1 tablespoon)
• 150 g Basmati rice (rinsed 5 times, cooked by steaming)
• 10 g Fresh flat parsley (chopped, for finishing)
• 30 ml Neutral oil (sunflower or peanut) (for cooking the escalopes)
• to taste Salt
• to taste Ground black pepper

Instructions

1. Prepare the rice

   Rinse the basmati rice under cold water at least 5 times until the water becomes translucent. Drain.

   Time: PT5M

2. Steamed rice cooking

   In the saucepan, place the rinsed rice and 225 ml water (ratio 1 : 1.5). Bring to a boil over high heat, cover immediately, reduce heat to minimum and let cook 20 minutes without lifting the lid. Turn off the heat and let rest 10 minutes.

   Time: PT30M

   Temperature: 200°C

3. Clean and cut the mushrooms

   Wipe the mushrooms with a damp cloth, cut off the base of the stems, cut them into quarters.

   Time: PT5M

4. Slice the shallots and chop the parsley

   Finely slice the two shallots and chop the parsley.

   Time: PT4M

5. Season the escalopes

   On a plate, place the escalopes, salt and pepper both sides, then lightly coat with flour, shaking off excess.

   Time: PT3M

6. Cook the escalopes

   Heat 2 tbsp neutral oil + 20 g butter in the pan over medium‑high heat. As soon as the butter foams, add the escalopes and cook 3 minutes each side (or until golden brown). Remove and keep warm.

   Time: PT6M

   Temperature: 190°C

7. Sauté the mushrooms

   In the same pan, add a little butter if needed, then sauté the mushrooms over medium heat until they release their juice, about 4 minutes.

   Time: PT4M

   Temperature: 180°C

8. Sweat the shallots

   Add the sliced shallots to the mushrooms, cook 2 minutes until they become translucent.

   Time: PT2M

   Temperature: 180°C

9. Deglaze with vinegar and cider

   Pour the apple cider vinegar, let evaporate 30 seconds, then add the dry cider. Let reduce by half (about 3 minutes).

   Time: PT3M

   Temperature: 180°C

10. Incorporate the cream

    Reduce heat to low, add the crème fraîche in a stream while stirring. Let thicken slightly 2 minutes without bringing to a boil.

    Time: PT2M

    Temperature: 150°C

11. Finish the sauce

    Stir in a knob of butter (≈20 g) to bind the sauce, add the chopped parsley, adjust seasoning.

    Time: PT2M

12. Reheat the escalopes in the sauce

    Return the escalopes to the pan, coat with sauce and heat for 1 minute to warm them without further cooking.

    Time: PT1M

    Temperature: 150°C

13. Plating

    Place the rice in the centre of the plate, put the escalope on top, drizzle with mushroom sauce, sprinkle with sautéed shallots and parsley. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

3 g