Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Escalopes
Sauce
How it's done
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Escalopes
Heat a dash of oil in a frying pan. Season the escalopes, add them to the pan, and fry for approx 1 min. on each side. Remove, keep the escalopes warm.
Sauce
Heat a dash of oil in the same frying pan. Add the onion, sauté for approx. 2 mins. Pour in the wine and reduce briefly. Add the stock, cream, mustard and sultanas, bring to the boil. Reduce the heat, simmer for approx. 5 mins. Add the escalopes to the pan with the resulting cooking juices, season and heat gently.
| Serve with: | Pasta or mashed potatoes |
|---|
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