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Loading...| 4 slices veal escalopes | |
| 3 ounces butter | |
| 1/2 lemon , peel of finely grated | |
| 3 tablespoons white wine | |
| 3 tablespoons chicken or 3 tablespoons veal stock | |
| 2 tablespoons cream | |
| 1 egg yolk | |
| 1 pinch ground mace | |
| salt and pepper | |
| seasoned flour , enough to coat veal |
| 1. | Season the veal escalopes with salt and pepper. |
| 2. | Coat the veal with seasoned flour. |
| 3. | Melt the butter in a large frying pan. |
| 4. | Fry the veal over a medium-high heat for 2-3 minutes on each side until golden brown. |
| 5. | Transfer the veal to a plate and keep warm. |
| 6. | Pour off any excess fat from the pan. |
| 7. | Add the finely grated lemon peel and white wine to the pan. |
| 8. | Bring to the boil and reduce by half. |
| 9. | Add the stock and cream to the pan. |
| 10. | Simmer until the sauce has thickened. |
| 11. | Beat the egg yolk in a small bowl. |
| 12. | Gradually whisk in some of the hot sauce into the egg yolk. |
| 13. | Pour the egg mixture back into the pan and stir until thickened. |
| 14. | Add a pinch of ground mace to the sauce. |
| 15. | Pour the sauce over the veal escalopes and serve hot. |
The creamy white wine sauce adds a delightful flavor to the veal.
The dish is easy to prepare and perfect for a special occasion.
Veal can be a bit pricey and might not be available at all stores.
The dish requires a bit of preparation time
Veal is a great source of lean protein, iron, and vitamin B12, which supports brain function and red blood cell formation. However, the dish contains butter, cream and eggs, which are high in calories, fat, and cholesterol.
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