Veal Escalope in Mushroom Top Sauce

Introduction : If you only enjoy cognac neat, you don’t know what you’re missing here.

Namely a creamy gourmet dream. The calorie problem solves a small round around the block.

Preparation : Flatten veal cutlets, season with salt, season with pepper, lightly flour both sides. Heat butter in a frying pan, gently roast the cutlets in it until lightly browned on both sides. Remove, keep warm on a heated (ovenproof) plate. Add 2 tbsp. butter to the frying pan and briefly sauté the washed, sliced mushrooms in it, extinguish with cognac, add whipped cream. Cook briefly and season. Pour the mushroom sauce over the escalopes and serve them on the spot with the sparrows tossed in butter. Variation: drizzle the sauce over the escalopes, place under the heated salamander or grill, glaze and serve while still hot.

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