Veal escalopes from Corfu

Name: Veal escalopes from Corfu
Yield: Serves 4
Cuisine: Greek
Ingredients: 675 g/1½ lb thin veal escalopes; salt and ground black pepper; salt and ground black pepper; 40 g/1½ oz/⅓ cup plain/all-purpose flour; rocket/arugula, cos or romaine lettuce, to garnish; rocket/arugula, cos or romaine lettuce, to garnish; boiled new potatoes tossed in extra virgin olive oil, or fresh crusty bread, to serve; boiled new potatoes tossed in extra virgin olive oil, or fresh crusty bread, to serve; 450 ml/¾ pint/scant 2 cups beef or chicken stock; 30 ml/2 tbsp finely chopped fresh flat leaf parsley; rocket/arugula, cos or romaine lettuce, to garnish; rocket/arugula, cos or romaine lettuce, to garnish; 2–3 fresh sage leaves, finely chopped; 175 ml/6 fl oz/¾ cup white wine; juice of ½ lemon; 450 ml/¾ pint/scant 2 cups beef or chicken stock; 40 g/1½ oz/⅓ cup plain/all-purpose flour; 90 ml/6 tbsp extra virgin olive oil; 1 small onion, thinly sliced; 3 garlic cloves, finely chopped; boiled new potatoes tossed in extra virgin olive oil, or fresh crusty bread, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

Sofrito is a favourite dinner party dish on the island of Corfu. It is clearly derived from the island’s Venetian past, as it was not known elsewhere in Greece until a cookery competition on Greek television brought it into the national limelight. A dish as elegant as its Venetian provenance would herald. Serve it with mashed potatoes or boiled new potatoes and a salad.

Ingredients

Europe
Greece
Corfu
Dinner
Summer
Mediterranean

Ingredients

Method