Escalopes De Veau à L’Oseille

Escalopes of Veal With Sorrel

There are innumerable ways of serving and dressing escalopes, and they can be laid on various vegetable purees, besides sorrel, such as spinach, endive, potato, peas, etc., or served with a garnish of fresh vegetables—French beans, new carrots, peas, Japanese artichokes, sauté in butter—or again, they are often served with macaroni, nouilles, etc., and a tomato sauce. They lend themselves, in fact, to all manner of elaborate and complicated decoration and garnishes at the hands of a chef. At the same time, for everyday purposes they are simple to prepare and quickly cooked, and are excellent when properly done.


  • 3 or 4 lbs. of fillet of veal, sorrel, flour, butter, the yolk of 1 or 2 eggs
  • 1 or 2 tablespoons of oil, fine white breadcrumbs, salt and pepper


Cut the fillet into slices just under ½ inch thick, and trim off all skin and fat. Give the escalopes an oval shape. Each should weigh about 3 to 4 ozs. Flatten out with a beater, then dip them in flour, coat very evenly with yolk of egg, well seasoned with salt and pepper, and finally with the breadcrumbs. Pat down with the blade of a knife, to make sure that the breadcrumbs will adhere to the meat. Have ready a pan of hot butter, and cook the escalopes for 5 minutes on one side, and 5 on the other. When done, they should be a nice golden colour. Place on a hot dish on a purée of sorrel.