First of all, sorry about the pictures of this one. One of these days I’ll learn to do the sauce last but yesterday was not that day. I was planning to have my glamorous and able assistant see to the tatties while I made the sauce for the veal, but of course the phone rang as soon as the meat hit the pan. Instead of remaining calm and working through everything in a relaxed manner I panicked.
What I should have done was make the mash then leave it on a low heat to keep warm while I made the sauce. What I actually did was put the veal in the oven to rest, start the sauce then drain the tatties and start mashing them while the sauce reduced…and reduced…and continued to reduce some more until there was hardly any of it left. Oops.
By the time everything cooked I was in a bit of a flap and wasn’t paying attention to making the dish pretty for a photo.
I’ve meant to do a post about veal for a while. The Devonick Dairy have a stall at our local farmer’s market and do great deals on their own rose veal. It’s a fantastic healthy, local product.
Veal escalopes lend themselves to quick cooking with tasty sauces. Think of the kind of veal dishes you usually see in an Italian restaurant. Often it’s veal escalopes in a Marsala sauce, that’s the kind of dish you’re looking at with these.
Sage and lemon go well with veal and I decided to throw in a bashed clove of garlic which added a bit of guts to the sauce without being too overpowering. In the back of my mind I was thinking of Portuguese steak which comes in a very strong garlic sauce with bay leaves. I was aiming for a lighter version of that.
The dish was delicious but there wasn’t enough of the sauce!
2 veal escalopes
1 glass white wine
1 garlic clove (bashed and skinned)
Place the veal between two sheets of cling film and bash it with a rolling-pin to flatten it out.
Season and fry the escalopes in a large pan for 3 minutes each side (if you’re not restricted to a low-fat diet then add a knob of butter to the pan as well).
Remove the veal from the pan and place on a plate in a warm (no more than 120 deg) oven to rest.
Pour some white wine into the pan, about a glass. Stir the wine with a wooden spoon and scrape up the sticky bits from the bottom of the pan.
Add the chopped sage and the garlic then reduce the liquid by about half.
Squeeze in the juice from half the lemon and any resting juice from the veal.
Lastly place the escalopes back in the pan to heat through in the sauce then serve with potatoes and some greenery (kale or spinach would go well with this if gently softened in a pan with some garlic and lemon juice)