Veal Escalope

Veal Escalope

Description of Veal Escalope

Veal Escalope is a soft and tender piece of meat with little fat that is cut from the topside of Dutch calves. Dutch calves live in spacious stables with plenty of daylight. The high-quality meat is created by the balanced diet given to the calves.

 

Box: Two portions, a total of 250 grams.

The most delicious flavour combinations with Veal Escalope

Would you like to try a real taste sensation at home? If so, why not cut the Veal Escalope open and stuff the meat with mushrooms and cream cheese? Or maybe you prefer a tarragon cream sauce? Why not combine it with your Veal Escalope. This combination offers a great meal without too much effort..

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Ingredients

100% veal

 

Nutritional values

per 100g

 

Energy 458kJ / 108kcal
Fat 1,9g
Saturated fat 0,7g
Carbohydrates <0,5g
Sugars <0,5g
Protein 22,8g
Salt 0,0g

BARBECUE: 6 minutes. *
Turn regulary.

GRILL: 6 minutes. *
Turn halfway.

 

* For defrosted products
For the best results, defrost product in the fridge outside of the box 1 day before usage.

 

Veal Escalope in tarragon sauce

4 persons

 

Ingredients
Preperation
  • 4 Veal escalopes
  • 1 Shallot
  • 1 Clove garlic
  • 100 ml White wine
  • 200 ml Cooking cream
  • 2 tbsp Mustard
  • Dash of brandy
  • Fresh tarragon
  • 40g Butter
  • Salt
  • Pepper

Preheat the oven to 180°C. 
Chop the shallots finely and crush the garlic. Set aside. 
Sprinkle the veal escalopes with salt and pepper. 
Melt half the butter in a saucepan over medium heat and
 fry the veal escalopes for about 2 minutes per side. 
Put the meat in a baking dish. Bake in the oven for 8 minutes
, and then wrap them in aluminium foil. 
Let them rest for another 8 minutes. Use the same pan
 you seared the meat in. Pour out the drippings and put on the hot plate with the other half of the butter. Fry the shallot and garlic in it. 
Add the brandy after 3 minutes and let it boil. 
Add the white wine and let it stand for 3 minutes. 
Add the cooking cream and stir well. Reduce the heat. 
Finally, add the mustard and tarragon. 
Season with salt and pepper.