Veal in White Wine with Herbs

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Veal is always more popular in summer. It’s a meat that lends itself to quick, simple methods of cooking and fresh summer flavours. Serve this recipe with some of the lovely summer vegetables in season now.


  • 4 veal escalopes
  • seasoned flour
  • 75 g/3 oz butter
  • 1.5 dl/¼ pint dry white wine
  • 1 teaspoon each finely chopped fresh chives, tarragon and mint


    Ask the butcher to beat the escalopes out flat. Dip both sides in seasoned flour then add to 50 g (2 oz) of the butter melted in a frying pan. Fry till brown then turn to cook the second side – takes about 8 minutes altogether. Lift from the pan. Add the wine to the pan and boil quickly to reduce by half. Add the chopped herbs and stir in the remaining butter. Pour over the veal and serve.