Veal escalopes with chorizo

    25 min

    This is a variation of the traditional veal escalopes filled with sausage. The chorizo adds a little spice.

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    Serves: 4 

    • 4 thin veal escalopes
    • 100g chorizo sausage
    • 1 tablespoon olive oil
    • 100ml white wine
    • Muscadet wine

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Take each escalope in one hand and place a knob of chorizo in the center. Roll up the veal and close with a toothpick or kitchen string.
    2. Heat the oil in a frying pan over medium heat, and cook the veal rolls, turning often until the veal is golden and the chorizo is very hot in the centre, about 15 minutes.
    3. Pour the wine into the pan, and cook and stir for a few moments to deglaze the pan. Pour the sauce over the veal.

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