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<


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