Introduction

Escalopes de Veau à la Dijonnaise is a delightful French dish that brings together the richness of veal with the tangy flavors of Dijon mustard. This dish is perfect for a special occasion or a comforting family dinner. The simplicity of the recipe makes it easy to prepare, yet the flavors are sophisticated enough to impress your guests.

Detailed Ingredients with measures

Veal escalopes, about 800 grams
Dijon mustard, 2 to 3 tablespoons
Heavy cream, 200 ml
White wine, 100 ml
Butter, 50 grams
Olive oil, 1 tablespoon
Salt, to taste
Pepper, to taste
Fresh parsley, for garnish

Prep Time

The preparation time for Escalopes de Veau à la Dijonnaise is approximately 15 minutes. This includes the time needed to season the veal and prepare the ingredients for cooking.

Cook Time, Total Time, Yield

Cook Time is around 20 minutes.
Total Time for the entire recipe is approximately 35 minutes.
This recipe yields about 4 servings, making it an ideal choice for family meals or small gatherings.

Detailed Directions and Instructions

Step 1: Prepare the Veal Escalopes

Begin by taking the veal escalopes and gently flatten them using a meat mallet for an even thickness.

Step 2: Season the Meat

Season each escalope with salt and pepper on both sides to enhance the flavor.

Step 3: Coat with Mustard

Spread a layer of Dijon mustard over one side of each escalope, ensuring they are well coated.

Step 4: Dredge in Flour

Take the mustard-coated escalopes and dredge them in flour, shaking off any excess to avoid a thick layer.

Step 5: Heat the Pan

In a large skillet, heat a mixture of butter and oil over medium heat until it is hot and bubbly.

Step 6: Cook the Escalopes

Place the flour-dusted escalopes in the hot pan. Cook for about 3-4 minutes on each side until they are golden brown and cooked through.

Step 7: Remove and Keep Warm

Once cooked, remove the escalopes from the skillet and keep them warm on a plate covered with aluminum foil.

Step 8: Prepare the Sauce

In the same skillet, add minced shallots and sauté until softened. Then, stir in white wine and let it reduce for a couple of minutes.

Step 9: Add Cream

After the wine has reduced, lower the heat and add heavy cream, stirring continuously until the sauce thickens slightly.

Step 10: Incorporate Mustard

Stir in a spoonful of Dijon mustard into the cream sauce, combining well to create a rich flavor.

Step 11: Return Escalopes to Sauce

Gently place the veal escalopes back into the skillet, coat them with the sauce, and allow them to heat through for a minute.

Step 12: Serve

Transfer the escalopes onto plates and spoon the creamy Dijon sauce over the top.

Notes

Note 1: Meat Selection

Choosing thinly sliced veal is essential for tenderness; if unavailable, chicken or pork escalopes can be used as substitutes.

Note 2: Cooking Time

Be careful not to overcook the escalopes, as they can become tough. Adjust cooking time based on thickness.

Note 3: Sauce Consistency

If the sauce is too thick, you can add a little more cream or broth to reach the desired consistency.

Note 4: Garnishing

For added flavor, consider garnishing the dish with fresh herbs such as parsley or chives before serving.

Cook techniques

Pan-searing

Pan-searing is a cooking technique used to achieve a golden crust on the meat. This method involves cooking the escalopes in a hot pan with a little fat until they are browned on one side, then flipping them over to finish cooking.

Deglazing

Deglazing is the process of adding liquid to a pan to lift the browned bits left behind after searing meat. It enhances the flavor of the dish by incorporating these caramelized bits into the sauce.

Reducing

Reducing is a technique where a liquid is simmered to evaporate some of the water content, resulting in a thicker, flavor-packed sauce. This step intensifies the flavors and creates a rich consistency.

Emulsifying

Emulsifying involves blending two liquids that typically do not mix, such as fat and vinegar or stock. This technique helps create a smooth and cohesive sauce, enhancing the dish’s overall texture and mouthfeel.

FAQ

Can I substitute veal with another type of meat?

Yes, you can substitute veal with chicken or pork escalopes, but the cooking time may vary depending on the type of meat used.

What can I serve with escalopes de veau à la dijonnaise?

These escalopes pair well with sides such as mashed potatoes, rice, or steamed vegetables, making for a balanced meal.

How do I know when the meat is cooked through?

The meat should be browned on the outside and have an internal temperature of 145°F (63°C) for safety. It can also be tested by cutting into the thickest part; the juices should run clear.

Is this recipe suitable for freezing?

While it’s possible to freeze cooked escalopes, the texture may change once reheated. It’s best enjoyed fresh.

Can I make the sauce in advance?

Yes, you can prepare the sauce in advance and reheat it gently before serving to save time during meal preparation.

Conclusion

Indulging in escalopes de veau à la dijonnaise is a delightful experience that combines tender veal with a rich mustard sauce. This dish brings a comforting and elegant flavor profile to the table, perfect for both family dinners and special occasions. With its simplicity and depth of flavor, it is sure to become a favorite in your culinary repertoire.

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