Escalopes de Veau à la Provençale

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 12 small slices of veal cut from the leg or shoulder (about 2 pounds)
  • cup all-purpose flour
  • 1 teaspoon salt
  • cup olive oil
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 cup canned tomatoes
  • ½ cup Chicken Stock
  • 1 green pepper, seeded and cut into strips
  • 1 pound spaghetti, cooked
  • 6 rolled anchovies


    1. Dredge the veal with the flour mixed with the salt.

    2. Heat the oil in a skillet and sauté the onion and garlic in it until onion is golden. Sauté the veal in the oil until golden on both sides.

    3. Add the tomatoes, stock and green pepper. Simmer, covered, for thirty minutes.

    4. Arrange the veal on a bed of cooked spaghetti, spoon the sauce over the meat, and garnish with anchovies.