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Veal Escalopes With Tomatoes And Cucumber

Western.Chefs's picture
  Veal escalopes 18 Ounce
  Salt To Taste
  Ground black pepper To Taste
  Butter 1 Ounce
  Corn oil 2 Tablespoon
  Onion 4 Ounce, peeled
  Garlic 1 Clove (5 gm), crushed
  Dry white wine 1⁄4 Pint
  Cucumber 1⁄2 , peeled, halved, seeded and sliced
  Tomatoes 1 Pound, skinned, quartered and seeded
  Lemon juice 1 Tablespoon
  Parsley 4 Tablespoon, finely chopped

Trim the escalopes and bat them out between sheets of non-stick paper, then season. Heat the butter and oil in a large frying pan and brown the escalopes, two at a time. Keep on one side. Add the onion and fry until golden. Stir in the garlic, wine and seasoning. Replace the veal, with any juices, in the pan and simmer gently, uncovered, for 10 minutes. Arrange the escalopes in a large warmed serving dish and keep warm.
Boil the liquid in the frying pan to reduce to 4 x 15 ml spoons (4 tablespoons). Add the cucumber and cook, stirring, for 5 minutes. Add the tomatoes and lemon juice, stir gently and adjust the seasoning. Cook for 2 minutes. Spoon over the escalopes and garnish with the parsley.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1512 Calories from Fat 590

% Daily Value*

Total Fat 67 g102.7%

Saturated Fat 17.3 g86.3%

Trans Fat 0.1 g

Cholesterol 765.7 mg255.2%

Sodium 685.2 mg28.6%

Total Carbohydrates 42 g13.9%

Dietary Fiber 10.2 g40.6%

Sugars 20.1 g

Protein 166 g332.5%

Vitamin A 192.6% Vitamin C 261%

Calcium 19.9% Iron 33.9%

*Based on a 2000 Calorie diet

Veal Escalopes With Tomatoes And Cucumber Recipe