Veal olives

Although they take time to prepare, Veal olives are well worth the extra effort - they make a very attractive main course for a dinner party. If the escalopes seem large, cut each one in two and serve two per person.


serves 4
4 veal escalopes (approx. 100 g (4 oz) each), beaten
Flour for coating
Butter for frying
150 ml (1/4 pint) chicken stock
150 ml (1/4 pint) dry white wine
1 bouquet garni
Salt and freshly ground black pepper
4 tbsp fresh single cream to finish

For the stuffing:
Butter for frying
1 small onion, peeled and finely chopped
100 g (4 oz) button mushrooms, cleaned and finely chopped
75 g (3 oz) fresh white breadcrumbs
2 tbsp freshly chopped parsley
Finely grated rind, and juice of 1 lemon


1. To prepare the stuffing, melt a knob of butter in a small frying pan. Add the onion and fry until golden. Add the mushrooms and continue cooking for a further 2 minutes.

2. Remove the pan from the heat and stir in the remaining stuffing ingredients and salt and freshly ground black pepper to taste, pressing well together with a wooden spoon to combine.

3. Lay the escalopes flat on a board or working surface and divide the stuffing equally among them. Roll up the escalopes and tie with string. Roll in flour until evenly coated.

4. Melt a knob of butter in a flameproof casserole. Put in the escalopes and brown quickly on all sides, over high heat. Pour in the chicken stock and white wine and bring to the boil, stirring constantly. Lower the heat, put in the bouquet garni and season to taste.

5. Cover and simmer gently for 45 minutes to 1 hour or until the escalopes feel tender when pierced with a skewer.

6. Before serving, remove the bouquet garni. Take off the heat and stir in the fresh cream. Adjust seasoning and serve immediately.

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