Escalopes of Veal with White Wine & Fines Herbes

Veal escalopes cut from the leg may be crumbed and shallow-fried or dusted with flour and pan-fried in clarified butter or olive oil. Saucing is simply a matter of deglazing the pan with wine and finishing with a little cream and a few herbs. Traditionally, a simple dish like this would be served with a side plate of boiled potatoes and be followed by a green salad.