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Veal Escalopes with Mustard Sauce - Keith Floyd Recipe

Introduction & method

This recipe was featured in episode three of Floyd on France. It's very simple and quite delicious. We use rose veal, which is a higher-welfare meat unlike the old style of veal that involved force-feeding calves with milk.

Veal Escalopes with Mustard Sauce - Keith Floyd Recipe Recipe


Cooking the veal only takes a few minutes so you'll want to prep any accompanying vegetables in advance. In my video I served the veal with crushed new potatoes and green beans. You'll also want to clean and slice the mushrooms. Season the veal with ground black pepper.

Cook the Veal

Heat a knob of butter and an equal amount of oil in a frying pan. Cook the mushrooms for about five minutes. Remove from the pan and set aside. Clean out the pan and add more oil and butter. When it's foaming, add the veal and cook for 1-2 minutes on each side. Remove to a warmed plate and turn up the heat in the pan. Deglaze the pan with a splash of brandy or wine. In Burgundy you might use Marc de Bourgogne, which is a brandy made from the remains of wine production, and you might flambé it to get rid of the alcohol and set off your smoke alarm. Let the booze reduce by about half then add the cream and a knob of butter. When the sauce has thickened somewhat, stir in the mustard and the mushrooms. Check for seasoning and add salt/pepper as required.


Serve with crushed new potatoes and steamed green beans. Pour the sauce over everything and sprinkle with herbes de Provence.


Ingredients & Info

 200 grams veal escalopes
 125 ml double (heavy) cream
 125 ml white wine
 75 grams chestnut mushrooms
 1 tsp dijon mustard
  salt and black pepper to taste
 1 tsp herbes de Provence

US Customary/Imperial

Serves 2 
Prep time: 5 minutes.
Cooking time: 10 minutes.
Total time: 15 minutes.