Rolled escalope of veal with lemon and caper butter

Rolled escalope of veal with lemon and caper butter

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

This is my take on the classic Italian dish. Escalopes are thin pieces of meat, which are beaten out more thinly so they cook really quickly. Buy top-quality veal and take it easy when batting out the escalopes and rolling them around the filling, to ensure they remain intact. When asparagus isn’t in season, try using blanched tenderstem or purple sprouting broccoli instead.

Ingredients

Quantity Ingredient
8 asparagus spears
sea salt
freshly ground black pepper
4 veal escalopes
4 slices parma ham
4 slices cheddar, (ideally locally produced)
4 sage leaves
8 sun-dried tomatoes
olive oil, for cooking

Sauce

Quantity Ingredient
50g butter
20 small capers, drained and rinsed
1 tablespoon parsley, chopped
1/2 lemon, juiced
6-8 small sage leaves

Method

  1. To prepare the asparagus, snap off the woody ends of the spears and peel the lower end of the stalks. Immerse in a pan of boiling salted water and blanch for 3–4 minutes. Drain and immediately refresh in iced water. Drain and pat dry on kitchen paper.
  2. Place one veal escalope between two sheets of greaseproof paper and flatten slightly, using a meat mallet or rolling pin. Repeat with the other three escalopes. Season them on both sides with salt and pepper. Lay a slice of Parma ham on top of each veal escalope, followed by a slice of cheese, a sage leaf and a sun-dried tomato. Lay two asparagus spears on top, allowing the tips to extend beyond the edges of the veal.
  3. Now roll each veal escalope around the filling to enclose it completely. Secure at several intervals along the length with kitchen string to hold the escalope together during cooking.
  4. Heat a large non-stick frying pan over a medium-high heat, add a splash of olive oil and fry the rolled veal escalopes for 8–10 minutes, turning them regularly to colour evenly all over. Once cooked, remove to a warm plate and set aside in a warm spot to rest while you prepare the sauce.
  5. To make the sauce, return the pan to the heat, add the butter and allow it to foam. Before it begins to turn brown, add the capers, chopped parsley, lemon juice and sage leaves and remove from the heat.
  6. Place a rolled escalope on each warm plate and spoon over the sauce to serve. Sautéed potatoes are a good accompaniment to this dish.
Tags:
The Kitchin Restaurant
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