Veal Escalopes with Olives and Sherry
This festive dish features two of Spain's most popular products–olive oil and sherry, together with one of her favourite meats, veal.
- 3 floz Olive oil
- 3 Shallots chopped
- 3 Garlic cloves crushed
- 1 Small green pepper pith and seeds removed and chopped
- 4 oz Button mushrooms sliced
- 3 Tomatoes blanched, peeled and chopped
- 2 oz Lean smoked ham chopped
- 8 Green olives stoned (pitted) and blanched
- 4 Veal escalopes pounded until thin
- 2 oz Seasoned flour flour with salt and pepper to taste
- 2 floz Dry sherry
- 2 floz Water
- Heat half the oil in a frying-pan. Add the shallots, garlic and green pepper and fry until they are soft. Add the mushrooms, tomatoes, ham and olives and cook for 20 minutes, stirring occasionally, until the mixture has thickened.
- Coat the escalopes in the seasoned flour, shaking off any excess.
- Heat the remaining oil in a large, deep casserole. Add the escalopes and cook for 3 to 4 minutes on each side, or until they are cooked through and tender. Using tongs, transfer the veal to a plate.
- Pour the sherry and water into the casserole and bring to the boil. Stir in the tomato mixture and return the escalopes to the casserole, basting them with the mixture. Reduce the heat to low, cover the casserole and simmer for 5 minutes.
- Transfer the mixture to a warmed serving dish and serve at once.
Calories: 345 kcal
Carbohydrates: 20 g
Protein: 7 g
Saturated Fat: 4 g
Cholesterol: 10 mg
Sodium: 958 mg
Potassium: 490 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 911 IU
Vitamin C: 39 mg
Calcium: 31 mg
Iron: 6 mg