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VEAL ESCALLOPS FROM CORFU

(Sofrito)


Serves 4


INGREDIENTS:



METHOD:

  1. Sprinkle the veal escallops with a little salt and pepper, then coat them lightly in the flour.
  2. Heat the olive oil in a large frying pan over a medium heat.
  3. Add the escalopes and brown them lightly on both sides.
  4. Take the escalopes out and put them in a wide flameproof casserole.
  5. Add the onion to the oil remaining in the frying pan and saute the slices until translucent, then stir in the chopped garlic and sage.
  6. As soon as the garlic becomes aromatic, add the wine and the lemon juice. Raise the heat to high and cook, stirring constantly and scraping the base of the pan to incorporate any sediment into the pan juices,
  7. Pour the pan juices over the meat and add the stock. Sprinkle over salt and pepper to taste, then add the finely chopped parsley.
  8. Bring to the boil, lower the heat, cover and simmer for 45-50 minutes, until the meat is tender and the sauce is a velvety consistency.
  9. Serve at once.
  10. Serve the sofrito with mashed potato or boiled new potatoes and a salad.

Beating out veal

Escallops are thin slices of veal, cut from the leg. If they are a bit thick, it may be necessary to place them between sheets of clear film (plastic wrap) and beat them with a meat mallet.

Thin slices of pork can be cooked In the same way.

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