4 (150 g/5 oz) veal escalopes
50 g (2 oz) butter
salt and freshly milled white pepper
150 ml (1/4 pint) hot stock
5 tablespoons creme fraiche
generous pinch of dried lovage or sage
50 g (2 oz) butter
salt and freshly milled white pepper
150 ml (1/4 pint) hot stock
5 tablespoons creme fraiche
generous pinch of dried lovage or sage
method
1. Wash and dry the escalopes, cut off any skin and flatten each cutlet evenly with the ball of your hand. Heat the butter in a frying pan and fry the escalopes for 3-4 minutes each side, until brown and crisp.
2. After turning, season to taste. Remove the cooked escalopes from the pan and keep them hot on a warm plate.
3. Dilute the cooking juices in the pan with the hot stock, stir in the cream and boil up once.
4. Crumble the lovage or sage and add to the sauce. Season to taste.
Serve with: rice pyramids and broccoli, and radiccio salad
2. After turning, season to taste. Remove the cooked escalopes from the pan and keep them hot on a warm plate.
3. Dilute the cooking juices in the pan with the hot stock, stir in the cream and boil up once.
4. Crumble the lovage or sage and add to the sauce. Season to taste.
Serve with: rice pyramids and broccoli, and radiccio salad
serving amount
serves 4
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