• Save to your scrapbook
  • Save to your scrapbook

    Sautèed Herb Veal Escalopes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    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


    • 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


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars