Normandy Veal Schnitzel with Mushrooms & Cream

Rafaele’s Story

This delicious dish, which in French is called escalope de veau a la Normande, was served regularly in my home when I was growing up in Normandy. It is a traditional favourite of the region.


Serves 4 

Flour, to coat
Salt and pepper, to season
4 pieces veal schnitzel
100g butter
2 onions, chopped
4 large handfuls of sliced button mushrooms
200ml white wine
200ml cream


1) Place flour in a shallow bowl, season with salt and pepper to taste, then lightly coat veal pieces in flour.

2) Melt half the butter in a frying pan over medium-high heat and quickly cook the veal for about one minute on each side. Set aside.

3) Add the rest of the butter to the pan and, when melted, add the onion. Cook, stirring until they begin to go soft, then add the mushrooms. Cook until soft. If the pan is too wet, turn up the heat to dry it out. Remove onions and mushrooms from the pan.

4) Remove frying pan from the heat and deglaze very well with the white wine. Make sure you scrape all of the sticky bits from the bottom. Return pan to a low heat and add cream. Mix well, and continue stirring for about two minutes so the sauce thickens a little. Return meat and mushroom mixture to the pan to warm up. Serve with fresh pasta or green beans if you want to be very French!

For more on Rafaele’s story and French cuisine, see our feature story here