ESCALOPES A LA CIBOULETTE



4 beautiful veal cutlets, salt, pepper, 80 g (0,176 lbs) butter, 150 g (0,33 lbs) mushrooms, 1 small glass of cognac, 1 pinch of paprika, 8 tablespoons of cream fresh, 1 bunch of chive sprigs.


Flatten the cutlets, season with salt and pepper. Brown 2/3 of the butter in the pan, and when it begins to brown, brown the cutlets over a low heat; let them cook well and turn them over halfway through cooking. 

During this time, wash, sponge the mushrooms; mince them. 

Put remaining butter in another skillet; heat it; add the mushrooms to the hot butter and cook them over medium heat; add salt and pepper.

As the cutlets are golden brown, sprinkle them with the cognac, flambé them, then drain them, keep them warm. 

Deglaze the sauce by adding the cream to the pan, stir well over heat medium to dissolve the meat juices in the cream, which should thicken and set a nice caramel color, add the mushrooms.

 Adjust the seasoning of the sauce; add a pinch of paprika and half the chopped chives, mix.

Arrange them cutlets on the hot serving platter, coat them with the sauce; sprinkle with the rest of chive. 

Serve the cutlets very hot.

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