Escalopes de veau au beurre

Escalopes de veau au beurre

Veal with butter sauce

By
From
Encyclopedia of Food and Cookery
Serves
6

Escalope is a French word which may mean any thin, boneless and skinless slice of meat or fish, but it is mainly used for fine slices of veal, beaten thin. The same delicate slices feature in the cuisines of various countries and take different names accordingly. The French escalope becomes scaloppine or sometimes costolette in Italian; the German name is schnitzel; in English, it is a scallop or simply a veal steak. You may find it under any of these names in butchers’ shops. Classically, escalopes are cut from the top of the leg, across the grain. Thin veal steaks from other sections are often sold as escalopes, schnitzels, etc., and they may also be satisfactory.

Ingredients

Quantity Ingredient
plain flour, seasoned
60g clarified butter
60ml white wine
parsley, finely chopped
6 large veal escalopes, beaten thin
or 12 small veal escalopes, beaten thin

Method

  1. Coat escalopes lightly with flour, patting off excess.
  2. Heat butter in a large, heavy frying pan, add the escalopes just as it begins to brown and sauté over fairly high heat until golden-brown on both sides (do this in 2 batches if necessary). Remove them to a heated serving dish and pour the butter over them.
  3. Add wine to the pan and boil for 1–2 minutes, stirring in all the brown bits. Pour over meat, sprinkle with chopped parsley and serve at once.

Variations

  • Escalopes de veau à la crème: Sauté the escalopes as described in escalopes de veau au beurre. Remove them to a heated serving dish. Pour out fat from sauté pan, add 1 tablespoon dry sherry and 60 ml cream and boil for 1–2 minutes, stirring in all the brown bits. Pour sauce over meat and serve at once.

    Escalopes de veau à la crème et champignons: Follow the recipe for escalopes de veau à la crème, but do not pour off fat from pan after removing the escalopes. Sauté 90 g sliced button mushrooms in the fat before adding sherry and cream.

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