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Veal escalope with capers and olives

Veal escalope with capers and olives

Veal escalope with capers and olives
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Rezept drucken
    Servings Prep Time
    2 servings 5 minutes
    Cook Time
    15 minutes
    Servings Prep Time
    2 servings 5 minutes
    Cook Time
    15 minutes
    Veal escalope with capers and olives
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Rezept drucken
      Servings Prep Time
      2 servings 5 minutes
      Cook Time
      15 minutes
      Servings Prep Time
      2 servings 5 minutes
      Cook Time
      15 minutes
      Ingredients
      • 2 pieces of veal escalope
      • 2 tbsp wheat flour
      • 1 tbsp olive oil
      • 3 tbsp pine nuts
      • 1 shallot
      • 1 garlic clove
      • 40 g Butter
      • 1 EL capers
      • 10 olives black, stoned
      • 1 anchovies
      • 60 ml Martini
      • 80 ml white wine dry
      • 120 ml chicken stock
      • salt
      • pepper
      Servings: servings
      Units:
      Recipe Notes

      Season the veal escalope with salt and pepper on both sides and turn over in flour. Then fry with some sunflower oil on both sides.

      After turning the meat add the pine nuts and roast together. Then add the finely diced shallot and the garlic clove for the flavour.

      Put some butter into a pan and add capers, olives, and anchovies. Let them brown a little and deglaze with white wine and martini. Pour in the stock and cook for a few minutes.

      Serve the veal escalope with capers, olives and some potatoes.

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