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Escalopes of Veal Italienne

by Sally Bernstein

Serves 4

4 escalope of veal, or veal scaloppine, ¼ lb. per person
1½ oz. butter
1 small onion, chopped fine
4 oz. Marsala or sherry
1 tbsp. flour
8 oz. stock
1 tsp. tomato paste
1 bay leaf
salt and pepper

½ oz. butter
½ lb. tomatoes (skinned, seeds removed and sliced) or use a can of stewed tomatoes
1 clove garlic (crushed with ¼ tsp. salt)
1½ lb. spinach
5 tbsp. whipping cream
4 slices gruyere cheese

Brown escalope quickly on both sides in the butter, add the onion, cook 1-2 minutes and pour in the Marsala and flambé.  Remove veal to a warm plate.  Boil the gravy to reduce slightly, and then add the flour, stock, tomato paste, bay leaf, and seasonings.  Bring to a boil, put in the veal and simmer for about 10 minutes.

Prepare the garnish: melt the butter, add the tomatoes and garlic and cook for 2-3 minutes. Cook the spinach in boiling salted water.  Drain well and put in a pan with the cream.  Reheat and place down the center of a long serving dish.  Put the escalope, drained from the sauce, on top and cover with the tomatoes; arrange the sliced cheese on top and brown under the grill.  

Optional: boil the sauce and strain, serve separately


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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