Cream Escalope with White Wine Sauce

Beat the cutlet meat. Season on both sides with salt and pepper. Dust both sides thinly with flour.

Peel and finely dice the shallots.

Heat the clarified butter. Fry the meat in it on both sides until golden brown and then place on a plate.

Sauté the shallots in the fat until translucent and then deglaze with white wine.

Let the gravy simmer for a few minutes, then stir in whipped cream and crème fraiche.

Place the cutlets in the cream sauce and season with sugar and lemon pepper.

Sprinkle with chopped parsley to serve.

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