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Madagascar Veal Cutlets
Restaurant : Au parmesan
INGREDIENTS
DIRECTIONS
- Let the butter heat in a big frying pan. Cover with flour the escalopes and to do them to color sharply. Salt and pepper then to reserve to the hot one. In the same frying pan, let the shallot return. Deglaze to the white wine and leave to reduce some minutes. Incorporate the green pepper and the broth of poultry and leave to reduce again some minutes. Add the cream and the mustard and mix. Leave to cook until the sauce épaississe then to incorporate the escalopes and leave to simmer the all 2 minutes to soft fire. Serve very hot.
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