Veal Scaloppini ‘Italian ‘(Escalope du veau) ‘French’ or chicken (Escalope du poulet) Yes you can use substitute chicken here if you don’t want to use veal.
Visit your butcher for a good lean thin cut of veal about ¼”thick. Tell them what you are looking for and they will make sure you get what you want (The thinner the better.) Veal tenderloin is best here and is the classic way to make this but any lean cut will do. You will need around 5 oz per person, three to four pieces for each person.
Place each slice between a plastic bag about mid way into the bag, making it ready to be pounded out. Use a rolling pin or a mallet to flatten the meat as thin as you can get it. Place your prepared meat in the fridge until you are ready for it.
What you will need pre serving:
1. 3 tablespoons of white flour per piece,
2. 1/8th teaspoon of black pepper
3. 1/8th teaspoon of salt
4. 1 tablespoon of reg. Butter
5. 1 tablespoon of veg oil
6. 1 clove of crushed garlic
7. ¼ cup good dry red wine. Have the rest for dinner.
8. 3 tablespoons of brandy.
9. ½ cup of good white stock. ( Chicken or veal)
10. ¼ cup of heavy cream
Add the salt and pepper to the flour mix and blend it well. Once blended place each piece of veal into the flour mixture and cover it completely patting it down to ingrain the flour. Remove from the flour and shake off the excess amount. In a sauce pan large enough to hold a few servings of veal place the butter and oil over a medium high heat. Allow the butter to melt and mix with the oil. Add the garlic to the oil and sautee it until it begins to take on a light auburn colour. Once the oil is showing waves in it place the floured veal into the pan. Slightly brown each side and remove it from the pan keeping it warm on the side. Stand back here and add the brandy, this should flame and burn off the alcohol. Once the flame has gone add the wine and reduce by one half. Add the white stock and reduce by half. Add the cream to the mixture and allow it to reduce to a creamy consistence. Add the browned veal back to the pan or *napée’ the sauce over each serving.
It is ready to serve. Serve with rice pilaf, pasta noodles, Parisian Potatoes or small roast Potatoes. A good red wine is best here to be served with dinner.
*napée’ ladle a ribbon of sauce over meat or vegetables