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Monday, August 25, 2014,2:50 PM by

J.Sujatha

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Veal Escalopes with Parmesan and Fresh Tomatoes

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VEAL ESCALOPES WITH PARMESAN AND FRESH TOMATOES

Serves :

4

Preparation Time :

15 minutes

Cooking Time :

30 minutes

Preparation Method :

Lightly pound the escalopes with a meat tenderizer so that they are thin and of even thickness. Dredge in the flour, shaking off any excess.
Heat the oil and butter in a large frying pan over medium heat. Add the escalopes and brown on both sides, about 5 minutes. Season with salt and pepper.
Pour in the wine and simmer until it evaporates. Remove the escalopes and set aside in a warm oven.
Add the shallots to the pan and lightly brown. Add the tomatoes, season with salt and pepper, and simmer until the tomatoes reduce, about 10 minutes.
Return the escalopes to the pan and sprinkle with the Parmesan, parsley, and basil. Turn off the heat, cover, and let stand for a few minutes. Serve hot.

INGREDIENTS

1 kg small, thinly sliced veal escalopes
100 grams all-purpose (plain) flour
100 ml sesame oil
4 tablespoons butter
Salt and freshly ground black pepper
150 ml dry white wine
4 shallots, coarsely chopped
6 medium tomatoes, peeled and diced
150 grams Parmesan cheese, flaked
4 tablespoons finely chopped fresh parsley
4 tablespoons finely chopped fresh basil

3 comments for “Veal Escalopes with Parmesan and Fresh Tomatoes”

Posted Thursday, February 16, 2023 at 3:55:14 AM

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