Whiskey veal escalopes

Preparation:

Preparation: In a saucepan, heat the oil with the butter and brown the half onion, removing it as soon as it has turned golden. Place the escalopes in the container and cook them on both sides over a moderate heat for eight/ten minutes. Sprinkle them with the heated liqueur, flambé, salt. Remove the meat from the pan and place it on the hot serving plate. Dilute the cooking sauce with the cream, mix, heat and pour it over the escalopes. Serve.