Escalopes of Veal Riviera Style

Name: Escalopes of Veal Riviera Style
Cuisine: French
Ingredients: 6 pitted black oil-cured olives, finely chopped; 2 tablespoons coarsely chopped fresh Italian parsley leaves; ⅓ cup dry white wine; 1 to 1½ teaspoons anchovy paste, to your personal taste; ⅓ teaspoon finely grated lemon rind or more to your personal taste; Juice of 1 lemon; 1 cup Primary Veal Stock or best chicken or turkey stock; 1 cup Primary Veal Stock or best chicken or turkey stock; Salt; Pepper from the mill; 1 cup Primary Veal Stock or best chicken or turkey stock; 1 tablespoon olive oil plus more as needed; 2 small top rounds of veal, 1 pound each

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe also works with chicken cutlets and turkey escalopes. As a vegetable, consider a stir-fried medley of bell peppers and fennel.

Ingredients

2 small top rounds of veal, 1 pound each
1 tablespoon olive oil plus more as needed

Europe
France
Main course
Gluten-free
Mediterranean

Method

Cut the veal tops into slices ⅓ inch thick and flatten them to ¼ inch with a meat bat or the flat of a cleaver blade. Line the slices on a baking sheet or jelly-roll pan lined with plastic wrap; cover them with plastic wrap while they wait.

Cut the uneven end pieces of the meat into small cubes. Heat 1 tablespoon olive oil in a 9-inch skillet, then brown the veal pieces to golden over m