Emince De Veau a La Creme
Transport your taste buds to the heart of French cuisine with Émincé de Veau à la Crème, a luxurious dish that’s rich, creamy, and full of delicate flavors. Thinly sliced veal cutlets are lightly seared to golden perfection, then simmered in a luscious sauce made with dry white wine, velvety heavy cream, and aromatic shallots and garlic. A touch of lemon juice brightens the dish, while fresh parsley adds a pop of color and freshness. Perfect for an elegant dinner, this recipe comes together in just 40 minutes, making it ideal for both special occasions and weeknight indulgence. Pair it with fluffy rice, egg noodles, or buttery mashed potatoes to soak up every last drop of the decadent sauce. This classic French recipe highlights tender veal and a creamy, wine-infused sauce, making it a must-try for fans of comforting, gourmet meals.
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Recipe Information
Ingredients
- 500 grams veal cutlets (thinly sliced into strips)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium shallots (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 125 ml dry white wine
- 200 ml heavy cream
- 100 ml chicken or veal stock
- 2 tablespoons fresh parsley (chopped, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
Heat a large skillet over medium heat. Add 1 tablespoon of butter and the olive oil.
Season the veal strips with salt and pepper. Add the veal in small batches to the skillet, searing until lightly browned on all sides. Remove from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped shallots and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.
Sprinkle the flour over the shallots and garlic. Stir well and cook for 1 minute to remove the raw flour taste.
Deglaze the skillet with the white wine, scraping any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the wine reduces slightly.
Pour in the chicken or veal stock and bring to a gentle simmer. Stir in the heavy cream and cook for 3-4 minutes, allowing the sauce to thicken.
Return the veal strips to the skillet, mixing them gently into the sauce. Simmer for 5-7 minutes until the veal is tender and fully cooked.
Adjust seasoning with additional salt and pepper if needed, then stir in the lemon juice for brightness.
Garnish with freshly chopped parsley before serving.
Serve hot, paired with rice, noodles, or creamy mashed potatoes.
Nutrition Facts
Calories |
2087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 1504 mg | 65% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.9 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 122 mg | 9% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2089 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
