Veal Escalope with Mushroom Cream Sauce (Escalope de Veau à la Crème)

• 2 pieces Veal cutlets, thin escalopes
• ½ tsp Black pepper
• 30 g Plain flour
• 40 g Unsalted butter
• 1 medium Shallot
• 200 g Cremini mushrooms
• 120 ml Dry White Wine
• 2 tsp Dijon mustard
• 150 ml Double cream
• 10 g Fresh parsley

1. Pat the veal dry and season both sides with the black pepper. Put the plain flour in a shallow bowl and lightly coat the veal, shaking off any excess.
2. Heat half the unsalted butter in a large frying pan over medium-high heat until foaming. Fry the veal for 1 to 2 minutes per side until lightly golden and just cooked through, then transfer to a warm plate.
3. Lower the heat to medium and add the remaining butter to the pan. Finely chop the shallot, add it to the pan, and cook for 1 to 2 minutes until softened.
4. Slice the cremini mushrooms and add them to the pan. Sauté for 6 to 8 minutes, stirring, until the mushrooms are browned and any liquid has evaporated.
5. Pour in the dry white wine and scrape up any browned bits from the base of the pan. Simmer for 2 to 3 minutes until reduced by about half.
6. Whisk in the Dijon mustard, then pour in the double cream. Bring to a gentle simmer and cook for 2 to 4 minutes until the sauce lightly coats the back of a spoon; do not let it boil hard.
7. Return the veal and any resting juices to the pan and warm through for 30 to 60 seconds. Finely chop the fresh parsley and stir most of it through the sauce, then spoon the sauce over the veal and finish with the remaining parsley.

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