Name: Escalopes de Veau aux Poivrons Rouge (Escalopes of Veal with Red Bell Peppers)
Yield: Serves 4
Cuisine: French
Ingredients: 2–3 tablespoons crème fraîche or dairy sour cream; 1 clove garlic, chopped; salt, freshly ground pepper; 2 tablespoons butter; ¼ cup white wine; 1 red bell pepper, seeded and cut into strips; a little extra fennel, finely chopped; 1 teaspoon chopped fennel fronds; 4 veal cutlets; 2–3 pickled gherkins, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

This recipe dates from a wonderful holiday spent in Uzès in Provence. The path that I took to the town made its way across a meadow that was shoulder high with wild fennel. As I returned home with my shopping I would pick a few of the feathery leaves and the lime-yellow flowers to add to a salad or a new dish that I would create, one of which is this combination of veal escalopes with a piquant sauce of wine and red bell peppers.

As a variation on this dish you can replace the veal