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Scaloppine If Veal With Herbs

Scaloppine if Veal With Herbs recipe image
Escalopes de veau aux fines herbes is a timeless French classic that celebrates the delicate flavor of tender veal. Thinly sliced veal scaloppine are quickly sautéed in hot butter until just pink, ensuring they remain juicy and tender. The dish is finished with a luxurious pan sauce made from melted butter infused with fresh parsley, tarragon, and chives. This combination creates a bright, aromatic coating that complements the rich meat without overpowering it. Perfect for a special dinner or an elegant weeknight meal, this recipe requires minimal ingredients but delivers maximum flavor. Serve immediately to enjoy the contrast between the warm, buttery sauce and the tender veal.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 684.0
Dietary: Gluten-free
Description
Escalopes de veau aux fines herbes is a timeless French classic that celebrates the delicate flavor of tender veal. Thinly sliced veal scaloppine are quickly sautéed in hot butter until just pink, ensuring they remain juicy and tender. The dish is finished with a luxurious pan sauce made from melted butter infused with fresh parsley, tarragon, and chives. This combination creates a bright, aromatic coating that complements the rich meat without overpowering it. Perfect for a special dinner or an elegant weeknight meal, this recipe requires minimal ingredients but delivers maximum flavor. Serve immediately to enjoy the contrast between the warm, buttery sauce and the tender veal.
Ingredients
  • 16 Thin Scaloppine of veal
Directions
  1. 1
    Place the veal scaloppine on a flat surface and pound lightly to ensure even thickness.
  2. 2
    Sprinkle both sides of the veal with salt and pepper to taste.
  3. 3
    Heat 4 tablespoons of butter in one or two large skillets over high heat until very hot.
  4. 4
    Add the veal pieces to the skillet, cooking in two batches if necessary to avoid overcrowding.
  5. 5
    Cook briefly for about 45 seconds on each side until just browned but still pink inside.
  6. 6
    Transfer the cooked veal to a warm platter and keep covered.
  7. 7
    Add the remaining 2 tablespoons of butter to the skillet and stir in the chopped parsley, tarragon, and chives.
  8. 8
    Pour the warm herb butter sauce over the veal and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 684.0kcal
% Daily Value *
Total Fat 24.0g37%
Saturated Fat 8.8g45%
Cholesterol 324.0mg108%
Sodium 276.0mg12%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 108.0g216%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish is traditionally known as Escalopes de veau aux fines herbes.

Cooking Tip: Do not overcook the veal, as it will become tough. It should remain slightly pink in the center.

Ingredient Substitution: If fresh tarragon is unavailable, you can use a small amount of dried tarragon, but reduce the quantity by half as it is more potent.

Serving Suggestion: Pairs well with roasted potatoes, steamed green beans, or a light salad.

Keywords: veal, scaloppine, escalopes, french, herbs, tarragon, parsley, chives, butter, sauté, quick, dinner, elegant, classic, pan sauce, tender, easy, weeknight, special occasion
Read it online: https://www.chefs-mate.com/recipe/scaloppine-if-veal-with-herbs/