Recipes
Quebec Milk-Fed Veal 'escalope' with mushrooms
Yield: 4 servings
Preparation: 5 minutes
Cooking: 20 minutes
  • 4 Quebec Milk-Fed Veal scallops
  • 30 ml (2 tablespoons) butter
  • 15 ml (1 tablespoon) olive oil
  • 1 can (284 ml / 10 oz) mushrooms pieces, drained
  • 125 g (4 1/2 oz) fresh mushrooms, cut in thin slices
  • Salt and pepper to taste
  • 80 ml (5 tablespoons) 35 % cream

Preparation
  • Heat butter and oil in a thick bottom pan; brown scallops on both sides. Add mushrooms, turn them in the pan and cook for 10 to 12 minutes on low heat. Season. Drain scallops and keep warm.
  • Discard fat from cooking and replace with cream. Stir on high heat for 2 to 3 minutes to deglaze the bottom of the pan.
  • Coat scallops with sauce and serve immediately.
  • Can be served with noodles and tomatoes.