ESCALOPES A CREAM

INGREDIENTS:

1/2 kg veal escalopes fine
4 tablespoons flour
1 cup skim milk
200 g light cream (15-20% fat)
pepper
oil

PREPARATION:

     Leaving before the steaks for 2 to 3 hours in milk with salt, so they are soft. Drain, put them through flour, shaking the excess flour and fry. Book in a fireproof container.
     To make the cream, heat the cream in a small saucepan with a little salt and pepper and cook slowly for 10 minutes.
     Pour the cream over the steaks, heat another 15 m very slowly to prevent sticking, and serve hot.

     Note:
     It may take mushrooms to the cream.