Veal Escalopes with Tagliatelle

First make the sauce. Prepare the mushrooms  Picture  , cook in a little butter for a few minutes and season with a little cayenne pepper. Put the cream in a saucepan over a medium heat, add the mushrooms, raise to a simmer and season with salt and (preferably) white pepper. Take off the heat, chop the lemon thyme to produce a couple of tablespoonfuls and stir into the sauce.

Prepare the escalopes. Put some flour on to a plate and season with black pepper. Put a couple of eggs into a second plate and beat. Lastly, cut the crust off the bread, cut into chunks, use a blender to produce breadcrumbs and spread over a third plate. Lastly Put the escalopes between some greaseproof paper, beat with a rolling pin or similar to produce nicely thin escalopes and very lightly season with salt.

Coat the escalopes with the seasoned flour, dip and turn them in the beaten egg and then coat with breadcrumbs on both sides. Fry the escalopes for a couple of minutes each side until brown in a little oil. Keep warm in the oven.

Meanwhile cook the tagliatelle in boilng water which should take no more than eight minutes and rewarm the mushroom sauce. Drain the tagliatelle in a colander, cool the cooking saucepan with cold water, put the pasta back in the saucepan stir in a very little butter, then fold into the cream sauce and check the seasoning.

Assemble the dish with tagliatelle and escalopes, and serve with lemon wedges  Zoom  .