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My husband was stationed in Germany years ago. He has been telling about this recipe since we met. I finally looked it up and tried it tonight. GREAT!!!! I wasn't quite sure about the appearance but after I found out it looked exactly right, it was fine. My husband walked into the house and I thought he was going to cry from the smell alone. He commented all through the meal on how I got it right the first time out. Thank you!!
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Instructions
In a shallow dish place the escalopes and pour over the lemon juice. Set aside and marinate for 30 minutes, basting occasionally. Remove the veal from the marinade and dry them on paper towels. Discard the lemon juice. Season flour with salt, pepper and paprika. Place the flour on a plate and, one by one, dip the escalopes in it, shaking off any excess. Set aside.
In a large frying pan, melt 3 tbsp. butter over moderate heat. When the foam subsides, place the escalopes in the pan. Fry them for 3-4 minutes on each side or until they are lightly and evenly browned. Pour in the white wine and bring to the boil. Cook for a further 2 minutes, stirring constantly. With tongs or a slotted spoon remove the escalopes from the pan and place them on a warmed serving dish. Set the dish aside and keep warm while you make the sauce.
Add the remaining butter to the pan and melt it over moderate heat. When the foam subsides, add the mushrooms, chives or scallions, salt, pepper and nutmeg to the pan and stir well to mix. Cook the mixture for 3 minutes or until the mushrooms are tender. Remove from the heat and stir in the cream. Pour the sauce over the escalopes and serve at once.
Author's Comments
Suggested accompaniments: creamed potatoes, petite peas, well-chilled bottle of Rudesheimer wine.
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