in Italy

Drowned veal escalope

updated

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Ingredients for 4 servings:

  • 4 veal escalopes
  • 2 tbsp flour
  • olive oil
  • some white wine
  • 400 ml vegetable stock
  • Salt
  • pepper
  • 2 onions
  • 1 bouquet garni (rosemary, thyme, bay leaf)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roustin Negaa

Preheat the oven to 200°C. Carefully flatten the schnitzels and coat them in flour. Fry in olive oil for 1-2 minutes on each side, remove from the oven, and place in an ovenproof dish. Halve the onions and fry in the remaining fat in the pan. Deglaze with a little white wine and add to the meat with the “bouquet garni.” Peel and slice the potatoes. Place them in the baking dish, covering the meat in a brick-like pattern. Pour in enough stock so that the bottom of the potatoes is touching the liquid. Cook at 180°C – 200°C for about 1 hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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