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