OTHER LANGUAGES: deGerman

Italian Veal Escalope
talian veal escalope, prepared with capers, olives and martini. A chef recipe by Thomas Sixt with step by step instructions and cooking video.
Servings Prep Time
2Persons 5Minutes
Cook Time
15Minutes
Servings Prep Time
2Persons 5Minutes
Cook Time
15Minutes
Ingredients
  • 2pc veal escalopes
  • 2tbsp wheat flour
  • 1tbsp sunflower oil
  • 3tbsp pine nuts
  • 1pc shallot
  • 1pc garlic
  • 40g Butter
  • 1tbsp capers
  • 10pc black and green olives
  • 1pc anchovies
  • 60ml Martini
  • 80ml dry white wine
  • 120ml chicken broth
  • some salt
  • some pepper
Instructions
  1. If necessary, lightly plate the veal escalope, then season on both sides with salt and pepper and turn in flour. Then fry with some sunflower oil in the pan on both sides.
  2. After turning the veal cutlet, add the pine nuts and roast with them. Then add the finely diced shallot and garlic in one piece for flavouring.
  3. Add a little butter to the pan, capers, olives and anchovies. All ingredients in the pan briefly take taste, deglaze with Martini and white wine, fill with broth and cook briefly for a few minutes.
  4. Arrange veal escalope with capers and olives, serve with some potatoes and spinach leaves.
Recipe Notes

10. Calories

Nutrition Facts
Italian Veal Escalope
Amount Per Serving
Calories 726 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 15g 75%
Polyunsaturated Fat 10g
Monounsaturated Fat 13g
Cholesterol 186mg 62%
Sodium 1314mg 55%
Potassium 678mg 19%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Sugars 2g
Protein 45g 90%
Vitamin A 13%
Vitamin C 5%
Calcium 6%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

OTHER LANGUAGES: deGerman