Escalopes et Italian Sausage

escalopes et italian sausage

Escalopes et Italian Sausage

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Servings: 4
Calories: 318


  • 1 tbsp olive oil
  • 6 canned anchovy fillets drained
  • 1 tbsp capers drained
  • 1 tbsp fresh rosemary stalks removed
  • finely grated rind and juice of 1 orange
  • 2 3/4 oz Italian sausage diced
  • 3 to matoes skinned and chopped
  • 4 turkey or veal escalopes each about 4 1/2 oz
  • salt and pepper
  • crusty bread or cooked polenta to serve


  • Heat the oil in a large frying pan (skillet). Add the anchovies, capers, fresh rosemary, orange rind and juice, Italian sausage and tomatoes to the pan and cook for 5 - 6 minutes, stirring occasionally.
  • Meanwhile, place the turkey or veal escalopes between sheets of greasproof paper. Pound the meat with a meat mallet or the end of a rolling pin to flatten it.
  • Add the meat to the mixture in the frying pan (skillet). Season to taste with salt and pepper, cover and cook for 3 - 5 minutes on each side, slightly longer if the meat is thicker.
  • 4 Transfer to serving plates and serve with fresh crusty bread or cooked polenta, if you prefer.
  • Try using 4-minute steaks, slightly flattened, instead of the turkey or veal. Cook them for
  • 4-5 minutes on top of the sauce in the pan.
Calories: 318 kcal
Carbohydrates: 8 g
Protein: 29 g
Fat: 19g
Saturated Fat: 6 g
Cholesterol: 119 mg
Sodium: 522 mg
Potassium: 744 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 862 IU
Vitamin C: 31 mg
Calcium: 60 mg
Iron: 2 mg
Cuisine Italian
Ingredients Veal
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