Veal Escalopes With Herbs
(Scaloppine Alle Erbe)
Ingredients:
2 oz (50 grams) butter
1 tablespoon extra virgin olive oil
1/4 onion, in one piece
4 veal escalopes
1 fresh rosemary sprig, chopped
1 fresh sage sprig, chopped
1 fresh thyme sprig, chopped
5 tablespoons dry white wine salt and pepper
Directions:
Heat the butter and olive oil in a frying pan, add the onion and cook over a low heat for 10 minutes, stirring occasionally to make sure the onion stays intact, then remove from the pan.
Add the veal escalopes to the pan and cook over a high heat for 2 minutes on each side, then lower the heat and season with salt and pepper.
Add the rosemary, sage and thyme and cook for a few minutes.
Pour in the wine and cook over a medium heat for about 10 minutes until the veal is tender.
Remove the veal escalopes from the pan.
Add 1-2 tablespoons hot water to the pan and cook, scraping up the sediment from the base with a wooden spoon, then pour the sauce over the meat and serve. Serves 4.