Veal Escalopes Normandy style, Paris mushrooms and basmati rice
Recipe by Norbert Tarayre
Tender veal escalopes, lightly flour‑coated, topped with a creamy cider, apple cider vinegar and Paris mushroom sauce, served with steamed basmati rice. A classic of French cuisine, simple, economical and comforting.
MediumFrenchServes 2
Printable version with shopping checklist
Source Video
22m
Prep
47m
Cook
10m
Cleanup
1h 19m
Total
Cost Breakdown
Total cost:$18.80
Per serving:$9.40
Critical Success Points
- • Do not open the rice lid during steaming.
- • Do not let the cream boil to avoid it separating.
- • Quick cooking of the escalopes: watch the colour to avoid drying out.
Safety Warnings
- • Be careful of hot oil splatters when cooking the escalopes.
- • Use gloves or a towel to handle the hot pan.
- • Ensure the veal reaches at least 63 °C internal temperature.
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