25 August 2014,14:50 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Lightly pound the escalopes with a meat tenderizer so that they are thin and of even thickness. Dredge in the flour, shaking off any excess.
  • Heat the oil and butter in a large frying pan over medium heat. Add the escalopes and brown on both sides, about 5 minutes. Season with salt and pepper.
  • Pour in the wine and simmer until it evaporates. Remove the escalopes and set aside in a warm oven.
  • Add the shallots to the pan and lightly brown. Add the tomatoes, season with salt and pepper, and simmer until the tomatoes reduce, about 10 minutes.
  • Return the escalopes to the pan and sprinkle with the Parmesan, parsley, and basil. Turn off the heat, cover, and let stand for a few minutes. Serve hot.


  • 1 kg small, thinly sliced veal escalopes
  • 100 grams all-purpose (plain) flour
  • 100 ml sesame oil
  • 4 tablespoons butter
  • Salt and freshly ground black pepper
  • 150 ml dry white wine
  • 4 shallots, coarsely chopped
  • 6 medium tomatoes, peeled and diced
  • 150 grams Parmesan cheese, flaked
  • 4 tablespoons finely chopped fresh parsley
  • 4 tablespoons finely chopped fresh basil

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