Veal escalopes with mustard sauce and mushrooms

Veal escalopes with mustard sauce and mushrooms

Shopping: serves 2, 2 veal escalopes, crème fraîche, strong mustard, olive oil, mushrooms, parsley, pepper and salt.

Method: fry the escalopes in a pan with olive oil, 5 minutes per side, then keep them warm in tin foil and season with salt and pepper. Meanwhile make the sauce with 2 tablespoons of crème fraîche and 3 coffee teaspoons of strong mustard. Brown the mushrooms in the oil and add the sauce. Then add the meat too and let everything warm through. Wash the parsley meanwhile and chop it finely. Serve the meat with the sauce and the mushrooms and sprinkle the parsley over it. A baked potato dish and a carrot purée go perfectly with this.