Escalopes of Veal with White Wine and Fine Herbs
- 6 x 120g veal escalopes (thin, beaten with a meat mallet at the butchers)
- Plain flour, well seasoned with salt and white pepper
- 40g butter or 40ml olive oil
- 400ml dry white wine – ideally semillon or light chardonnay
- 250ml creme fraiche or double cream - min 45% fat
- 2 tablespoons snipped tarragon
- 2 tablespoons snipped chervil leaves
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped curly-leaf parsley
- 20g unsalted butter cut in tiny pieces
- Salt and white pepper
1. Pass the escalopes through the seasoned flour and shake to dislodge any surplus
2. In a heavy based frying pan, melt the fat over a moderate heat until quite hot but not smoking. Pan-fry the escalopes for about 1 minute on each side, until lightly coloured. Do this in batches if you need to. Transfer to a plate
3. Add 1/4 of the wine and scrape off the sediment while the wine sizzles, then add the rest of the wine and boil rapidly to reduce to a quarter of the volume. While the wine is reducing, pass the escalopes through it to help the flavour exchange and to build the thickening from the flour. Remove the escalopes to a warm plate and cover while the sauce is made.
4. Add the cream and reduce further to give the sauce body, but make sure the sauce remains liquid - it should have the consistency of thickened cream. Swirl in the cold butter. Add the herbs and simmer for 30 seconds then taste for salt and pepper - adjust accordingly.
5. Coat the escalopes with the sauce and serve at once. Serve with boiled potatoes and a fine green salad.
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