Veal escalope in mushroom sauce with mashed potato (Escalope de veau, champignons, purée)

1. Peel the potatoes, cut them up and boil in salted water until tender, then drain and mash with the warm milk and a little butter into a creamy purée; season with salt.

2. Pound the veal escalopes thin between two sheets of film, season with salt and pepper and dust lightly with flour.

3. In a hot pan, fry the escalopes in a little butter for 2 minutes per side until golden, then remove and keep warm.

4. In the remaining butter, fry the sliced mushrooms until their liquid has cooked away and they take on some colour.

5. Pour in the cream, season with salt and pepper and reduce over a few minutes into a creamy sauce, then return the escalopes.

6. Serve the veal escalopes with the mushroom sauce and the mashed potato, scattered with parsley.

Tip: Pounded thin, the veal escalope cooks evenly and stays tender. Do not crowd the mushrooms in the pan, so they brown rather than steam. The creamy purée soaks up the sauce perfectly.