Introduction

Escalopes de Veau à la Dijonnaise is a delightful French dish that combines tender veal escalopes with a rich and tangy mustard sauce. This classic recipe is perfect for a weeknight dinner or a special occasion, offering a wonderful blend of flavors that will impress your family and guests alike. The dish is not only simple to prepare but also showcases the elegance of French cuisine.

Detailed Ingredients with measures

Veal escalopes – 4 pieces
Dijon mustard – 2 tablespoons
Heavy cream – 200 ml
White wine – 100 ml
Butter – 30 grams
Olive oil – 2 tablespoons
Salt – to taste
Black pepper – to taste
Fresh parsley – for garnish

Prep Time

15 minutes

Cook Time, Total Time, Yield

Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4

Conclusion

Escalopes de Veau à la Dijonnaise is a must-try recipe that brings a taste of France to your kitchen. The velvety mustard sauce complements the veal beautifully, making it a dish worthy of any dining table. Serve it with seasonal vegetables or creamy mashed potatoes for a complete meal that everyone will enjoy.

Detailed Directions and Instructions

Step 1: Preparation of Ingredients

Start by gathering all necessary ingredients. Ensure the veal escalopes are thinly sliced to allow for even cooking. Prepare any additional components, such as chopping herbs or measuring out mustard and cream.

Step 2: Coating the Escalopes

Lightly season the veal escalopes with salt and pepper. On a plate, spread flour evenly and coat both sides of each escalope with flour, shaking off any excess.

Step 3: Searing the Escalopes

In a large skillet, heat butter and oil over medium-high heat. When hot, add the floured escalopes. Cook for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

Step 4: Preparing the Sauce

In the same skillet, reduce the heat to medium. Add chopped shallots and cook until transparent. Stir in the white wine, scraping the bottom of the skillet to deglaze. Allow it to simmer for a few minutes.

Step 5: Incorporating Mustard and Cream

Add Dijon mustard to the skillet and mix well. Slowly pour in the cream, continuing to stir until the sauce is smooth and slightly thickened.

Step 6: Combining Escalopes and Sauce

Return the seared veal escalopes to the skillet, allowing them to simmer in the sauce for about 5 minutes. Ensure they are well coated with the sauce.

Step 7: Serving the Dish

Once the escalopes are cooked through and infused with flavor, remove from heat. Serve hot, generously drizzled with the Dijon sauce.

Notes

Note 1: Choice of Meat

Veal escalopes are recommended for this recipe, but you can substitute with chicken or turkey breast for a different flavor and texture.

Note 2: Serving Suggestions

This dish pairs well with seasonal vegetables or starches such as rice or mashed potatoes to complement the rich sauce.

Note 3: Adjusting Flavor

Feel free to adjust the amount of Dijon mustard according to your taste preference, adding more for a stronger flavor.

Note 4: Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Cook techniques

Searing

Searing involves cooking the meat at high heat to create a browned crust. This enhances flavor and texture.

Deglazing

Deglazing is the process of adding liquid to a pan to loosen and dissolve browned bits of food remaining after cooking. This enriches the sauce’s flavor.

Simmering

Simmering is a gentle cooking method where the liquid is kept just below the boiling point. It helps to tenderize the meat and meld flavors.

Whisking

Whisking is used to combine ingredients smoothly, especially when making sauces. It helps to incorporate air and achieve a light texture.

Reducing

Reducing involves cooking a sauce over low heat to evaporate excess liquid, concentrating the flavors for a richer taste.

FAQ

Can I use a different type of meat instead of veal?

Yes, you can substitute chicken or pork, but cooking times may vary.

How do I know when the veal is cooked properly?

The internal temperature should reach 145°F (63°C) for safe consumption.

Can I make this dish ahead of time?

Yes, the dish can be prepared in advance and reheated, but the sauce is best made fresh.

What side dishes pair well with veal escalopes?

Vegetables, mashed potatoes, or rice are great accompaniments.

Is there a gluten-free option for this recipe?

Yes, you can use gluten-free flour or cornstarch to thicken the sauce.

Conclusion

This recipe for escalopes de veau à la dijonnaise offers a delightful combination of tender veal and a creamy mustard sauce, making it a perfect dish for any occasion. The balance of flavors creates a satisfying meal that can impress any guest while being simple enough for a weeknight dinner. Enjoying this dish with the right sides will elevate your dining experience, proving that cooking at home can be both delicious and rewarding.

More recipes suggestions and combination

Serving Suggestions

Pair the escalopes de veau à la dijonnaise with creamy mashed potatoes or buttery rice to soak up the delicious sauce.

Vegetable Pairing

Roasted asparagus or steamed green beans make a vibrant, healthy side that complements the rich flavors of the veal.

Wine Pairing

Consider serving this dish with a glass of white wine, such as a Chardonnay or a light red like Pinot Noir, which will enhance the flavors beautifully.

Alternative Proteins

Try substituting turkey or chicken cutlets for the veal for a lighter variation that still retains the essence of the dish.

Herb Variations

Experiment by adding fresh herbs like thyme or tarragon to the mustard sauce for an extra layer of flavor.