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Spanish Veal Escalopes with Orange and Sherry Sauce

ingredients

serves 4
4 Veal escalopes, pounded thin
Salt and pepper to taste
4 slices Lean smoked ham
50 ml (2 fl oz) 1/4 cup Olive oil
1 Onion, sliced
1 tsp Grated orange rind
175 ml (6 fl oz) 3/4 cup Orange juice
125 ml (4 fl oz) 1/2 cup Dry sherry
2 tsp Cornflour (cornstarch), blended with 2 Tbs water

method

1. Rub the escalopes with salt and pepper. Lay the ham slices over the escalopes, trimming to fit if necessary. Roll up Swiss (jelly) roll style, securing with wooden cocktail sticks or thread.

2. Heat the oil in a large frying-pan. Add the rolls and fry until they are evenly browned. Using a slotted spoon, transfer the rolls to a plate.

3. Add the onion to the pan and fry until it is soft. Stir in the orange rind, juice and sherry and bring to the boil. Reduce the heat to low and return the rolls to the pan. Simmer for 15 to 20 minutes, turning the rolls in the sauce occasionally, or until the meat is cooked through and tender.

4. Transfer the rolls to a warmed serving dish and keep hot while you finish the sauce.

5. Stir the cornflour (cornstarch) mixture into the pan liquid and cook, stirring constantly, until it thickens and is smooth. Pour over the rolls and serve at once.

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