|Veal escalopes||10 Ounce (300 Gram)|
|Butter||1⁄2 Ounce (15 Gram)|
|Onion||1⁄2 Small, sliced|
|Button mushrooms||2 Ounce (50 Gram)|
|Dry sherry||2 Tablespoon|
|Double cream||4 Tablespoon|
|Chopped parsley||1 Teaspoon|
|Paprika||To Taste (For Garnish)|
Trim the escalopes into neat shapes and snip the edges to prevent the meat from curling up.
Heat the butter and oil in a frying pan, add the onion and fry for 2 to 3 minutes.
Add the veal and mushrooms and cook for 8 to 10 minutes, turning the escalopes once, until golden brown on both sides.
Stir in the sherry and bring to the boil.
Add the cream and heat through, stirring.
Add salt and pepper to taste.
Lift the veal escalopes onto a warmed serving dish and spoon the sauce over.
Sprinkle with paprika to taste.
Garnish each escalope with a lemon twist and chopped parsley.
Serving size: Complete recipe
Calories 927 Calories from Fat 483
% Daily Value*
Total Fat 54 g83.2%
Saturated Fat 8 g40.1%
Trans Fat 0 g
Cholesterol 422 mg140.7%
Sodium 730.3 mg30.4%
Total Carbohydrates 16 g5.3%
Dietary Fiber 4.3 g17.2%
Sugars 4.6 g
Protein 92 g183.7%
Vitamin A 26.3% Vitamin C 64.8%
Calcium 5.5% Iron 6.2%
*Based on a 2000 Calorie diet