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    Sautèed Herb Veal Escalopes

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    Sautèed Herb Veal Escalopes

    You can, of course, use pork in place of veal. A tenderloin of pork trimmed and sliced into thin medallions works just as well as escalopes.

    Serves: 4

    Ingredients

    • 5 tablespoons finely chopped chives, tarragon and chervil
    • 4 tablespoons olive oil
    • 4 flattened veal escalopes
    • Juice of 1/2 lemon
    • 4 tablespoons Chambéry or dry vermouth
    • 30g butter, optional
    • Salt
    • Freshly ground black pepper

    Method

    1. Mix together the herbs and olive oil in a gratin dish. Add the escalopes, coating them with the oily herbs. Cover and chill for at least 2 hours. They can be left for up to 12 hours if you wish.
    2. When you are ready to serve, place a non-stick frying pan over a high heat. Season the veal and fry briskly for a minute or two on each side. Remove and keep warm while you add the lemon juice and Chambéry to the frying pan. As soon as it has bubbled up and reduced to a syrup, remove from the heat and swirl in the butter. Once it has melted and emulsified, pour over the meat and serve immediately. A simple pilaff cooked in chicken stock and flecked with tomato flesh just before serving makes a good accompaniment.

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