Veal Escalope in Leek Sauce

Rating: 3.28 / 5.00 (40 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For veal escalopes in leek sauce, chop onion, garlic and herbs, cut leek into rings. Season the veal escalopes with salt and pepper.

Heat oil in a pan and sear veal cutlets on both sides. Remove from the pan with the escaped juices and keep warm in the tube.

Add some more oil to the pan, roast onion and leek to light color, then add garlic, herbs and creme fraiche and put the veal cutlets back in with the juice.

Pour in some water and wine, add bouillon cubes (or soup instead of water and bouillon cubes) and simmer until veal cutlets are tender.

Garnish with fresh herbs.

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