Creamy veal escalopes without mustard
Seared veal in cream sauce, served with tagliatelle, without wholegrain mustard.
Active time20 min
Cooking15 min
Total25 min
Add to my week
Loading your week…
Ingredients
- 200 ml pouring cream
- 4 veal escalopes
- 20 ml olive oil
- 320 g dried egg tagliatelle
Preparation
Bring a large saucepan of water to the boil. Cook the tagliatelle according to the packet instructions, for about 10 minutes, then drain.
320 g dried egg tagliatelle- saucepan
- colander
While the pasta is cooking, heat the oil in a frying pan and sear the escalopes for 2 to 3 minutes on each side, depending on their thickness. Transfer to a plate.
4 veal escalopes20 ml olive oil- frying pan
- plate
Pour the cream into the frying pan, stir in the cooking juices and simmer for 3 minutes. Return the veal to the pan for 1 minute, then serve with the pasta.
200 ml pouring cream- frying pan
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration