This popular Italian dish uses a classic method to prepare veal.
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2 1⁄8 oz plain flour
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salt and freshly ground black pepper
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4 veal escalopes, about 150g each
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2 1⁄8 oz butter
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2 tbsp olive oil
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2 fl oz dry white wine
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8 ½ fl oz veal stock or chicken stock
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2 tbsp chopped flat-leaf parsley
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1 lime, cut into wedges, to serve
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- Serves:
- 1
- Preparation Time:
- 10 minutes
- Cooking Time:
- 8 minutes
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 | Prepare ahead The escalopes can be pounded in advance, covered, and refrigerated until needed. |
Step 1:
Preheat the oven to its lowest setting. Season the flour to taste with salt and pepper. Put the veal escalopes between 2 sheets of greaseproof paper and pound them with a rolling pin until they are very thin. Coat both sides of the escalopes with the seasoned flour, then shake off the excess, and set aside.
Step 2:
Melt two-thirds of the butter with the oil in a large frying pan over a medium heat. Add 2 escalopes and fry for 1-2 minutes on each side, or until golden, pressing down firmly with a spatula to keep the meat as flat as possible. Transfer the escalopes to a plate and keep warm in the oven. Fry the second batch, then remove from the pan and keep warm.
Step 3:
Add the wine to the pan, increase the heat and bubble for 1 minute. Add the stock and the juices from the plate with the escalopes, and continue bubbling until all the liquid is reduced by half. Stir in the parsley, the remaining butter, and season to taste with salt and pepper.
Step 4:
Place the escalopes on serving plates and spoon over the pan juices. Serve at once with lime wedges for squeezing over.
| Good with sautéed spinach and rice or potatoes. |
