Veal Scallopine

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Veal in a red wine sauce is perfect for serving with rice. The rice grains will be tender and fluffy if you follow this easy method of cooking.


  • 4 veal escalopes (see method)
  • seasoned flour
  • 50 g/2 oz


Ask the butcher to beat the escalopes flat. Dip each one on both sides in seasoned flour. Melt the butter in a large frying pan, add the veal and fry gently in the hot butter to brown on both sides. Lower the heat and add the mushrooms. Cook gently for 2–3 minutes, then add the wine. Cover with a lid and simmer for 20 minutes.

While the veal is cooking measure the rice into a buttered c