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Veal Escalope With Tomato Cream Sauce And Almonds

21st.Century.Chef's picture
Ingredients
  Flour 1 Teaspoon
  Salt To Taste
  Freshly ground black pepper 1
  Veal escalope 4 Ounce (100 Gram)
  Butter 1⁄2 Ounce (15 Gram)
  Shallot 1 , peeled and chopped
  Dry white wine 2 Fluid Ounce (50 Milliliter)
  Single cream 2 Tablespoon
  Tomato 1 , peeled, seeded and cut into strips
  Flaked almonds 1 Teaspoon
  Tomato wedges 6 (To Garnish:)
  Parsley sprigs 4 (To Garnish:)
Directions

MAKING
1) In a large bowl, blend the flour, salt and pepper; stir in the the veal to coat evenly.
2) In a pan, saute the shallot in melted butter for 2 min; add the veal cook each side for 2-3 min; stir in the wine and simmer further to reduce to about 1 tbsp.
3) Lastly, add cream, tomato and almonds stir on a low heat .
4) Place the veal on to a nice dish and pour the sauce over.

SERVING
5) Garnish with the tomato wedges and sprig of parsley and serve immediately with a salad.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
1

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