Published On: Sat, May 9th, 2015

Escalopes with white wine and orange

Screen Shot 2015-03-23 at 18.09.24Scaloppine al vino bianco e arancia   

Serve these Escalopes with white wine and orange with mashed potatoes and – from the freezer, or a little later in the season – fresh green beans.

➤ Serves 2
➤  Preparation 15 minutes
Cooking 15 minutes

2 veal or turkey escalopes, trimmed

1½ tbsp plain white flour

1½ tbsp unsalted butter

sea salt and freshly milled black pepper

50ml dry white wine

grated zest and juice of ½ orange

chopped flat-leaf parsley, to garnish

Cut each escalope in half and flatten with a meat mallet, covering with clingfilm to prevent tearing. Coat the meat in the flour, shake off any excess.

Heat half the butter in a frying pan and seal the meat on both sides. Pour over the wine and turn the meat in the wine as it boils off. When the meat is cooked through, season, then remove and keep warm. Add the orange juice and zest to the pan, stir and whisk the rest of the butter into the liquid.

Return the meat to the pan, heat through quickly, then transfer meat and sauce on to a warm platter and serve at once, sprinkled with the parsley.

*CROPPED Pronto032

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