Veal escalopes with herbs

Veal escalopes with herbs


11 people made this

About this recipe: In this light summery dish, ultra-thin and tender veal escalopes are in and out of the pan in less than 5 minutes, after which the pan is quickly deglazed with wine to make a sauce and fresh herbs are added to pep up the flavour. New potatoes and spinach are excellent accompaniments.

Azmina Govindji

Serves: 4 

  • 900g (2 lb) baby new potatoes, scrubbed
  • 4 veal escalopes, about 140g (5 oz) each, beaten to 5 mm (¼ in) thickness
  • 2 tbsp plain flour
  • 1 tbsp extra virgin olive oil
  • 2 tsp unsalted butter
  • 400g (14 oz) baby leaf spinach
  • grated zest and juice of 1 lemon
  • 75ml (2½ fl oz) dry white wine
  • 4 tbsp chopped mixed fresh herbs, such as parsley, chervil, chives and tarragon
  • salt and pepper
  • lemon wedges, to serve

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. First cook the potatoes. Place them in a large saucepan of boiling water and boil for 15 minutes or until tender.
  2. Meanwhile, pat the escalopes dry with kitchen paper. Season the flour with a little salt and pepper, then toss the escalopes in the flour to coat them lightly and evenly all over. Shake off any excess flour.
  3. Heat half of the oil in a large non-stick frying pan over a moderate heat. Add half of the butter and heat until it starts to foam, then add the escalopes. Fry for 2–3 minutes on each side or until the juices run clear and not pink when the meat is pierced with a skewer or fork. You may need to cook the meat in 2 batches. Remove the escalopes from the pan with a draining spoon, place on a warmed serving dish and keep hot.
  4. Drain the potatoes in a colander. Add the remaining 1 tbsp oil to the hot saucepan in which you cooked the potatoes and set over a low heat. Add the potatoes and toss gently until they are coated with oil. Add the spinach to the pan in 4 batches, gently tossing and stirring so that it wilts in the heat from the potatoes. Add the lemon juice, and season with salt and pepper to taste. Stir gently to mix. Cover and keep warm while you make the sauce.
  5. Return the frying pan to the heat and add the wine. Increase the heat so the liquid bubbles, then stir vigorously to dislodge any bits of sediment in the pan. Boil for 1 minute or until reduced and syrupy, then season lightly. Remove the pan from the heat and add the rest of the butter. Stir until it has melted.
  6. Scatter the mixed herbs over the escalopes, then drizzle with the wine sauce. Sprinkle the lemon zest over the potatoes and spinach. Serve the vegetables alongside the escalopes, with lemon wedges for squeezing.

Plus points

* This dish is especially rich in B vitamins. There is B6 in the veal and the new potatoes, B3 and B12 in the veal. The veal, spinach and new potatoes together provide an excellent source of folate. * New potatoes in their skins and lemon juice are both good sources of vitamin C, which helps to provide resistance to infection from the common cold.

Some more ideas

Lean pork or turkey escalopes, beaten thin, can be cooked in the same way. Remove them from the pan and keep hot. Add 2 seeded and thinly sliced green peppers and 250 g (8½ oz) sliced button mushrooms to the juices in the pan. Stir and toss over a high heat for 2 minutes, then add 1 crushed garlic clove and the white wine. Cook until the liquid is reduced and syrupy. Season with salt and pepper to taste. Pour the wine sauce over the escalopes (omit the mixed herbs) and serve with boiled new potatoes in their skins. * Replace the spinach with 250 g (8½ oz) thinly sliced okra. Cook the potatoes, then drain. Heat the oil in the hot pan, add the okra and lemon juice and cook, stirring frequently, for 4 minutes. Add the potatoes, season with salt and pepper to taste and toss gently over a low heat until combined. Sprinkle with the lemon zest before serving.

Each serving provides

Excellent source of folate, niacin, vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin E, zinc. Good source of calcium, iron, selenium, vitamin B2.

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