Escalopes in white wine are a delicious traditional second course, both fast and easy to cook.
This recipe is a great starter for someone who doesn’t have any experience in the kitchen. You will only need a pan and about 15 minutes of your time to prepare everything.
Escalopes are also a very modular recipe, in fact, you can replace veal meat with thinly sliced chicken or turkey breast. The herbs leave lots of space for creativity as you can change them to your liking, adding or subtracting what you don’t like from the traditional recipe.
Let’s take a look at how you can make Escalopes in white wine following the Italian traditional recipe!
Prepare the meat slices by using a rolling pin and getting them thin and flat. You can skip this step if you think the meat slices you’re using are already thin enough.
Prepare the pan on medium heat and put in the butter. While the butter is melting, take the sliced veal and coat it in white flour.
Once the butter is melted, add the veal to the pan and cook for about 3-4 minutes on each side. Sauté briefly and manage the flame so that the veal won’t stick to the pan.
Deglaze using the white wine, so lower the flame and cover the pan with a cap.
Plate the escalopes and add freshly ground pepper and salt to taste. Enjoy!
Can be refrigerated and consumed after up to 2 days
Use chicken or turkey if you don’t like beef
Use lemon juice to add aroma
For extra herbal aromas, add either rosemary, sage, or dried thyme.
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