Friday

Piccata Verde (veal escalope in green sauce)














Type of dish : Main course
To serve : 6
Preparation : 10 min
Cooking : 20 min
Budget : Cheap
From : Italy
Difficulty : Easy


Ingredients :
18 small lean escalopes
1 bunch tarragon
1 small box cress
150g spinach
2 tablespoon oil
60g butter
2 egg yolks
200g creme fraiche
200ml dry white wine
100g cheese
1 lemon
Salt & pepper

Recipe :
Rinse and dry tarragon, spinach and cress.
Saute escalopes in a frying pan until golden.
Melt butter over a low heat and add chopped herbs.
Add wine, season.
Add half grated cheese and cook for 5 minutes.
Beat the egg yolks, creme fraiche and lemon juice together in a bowl, and add to herb mixture.
Pour sauce into an oven dish, add escalopes and sprinkle rest of cheese on top.
Leave to cook at 425°F (220°C).


Advice :
Serve with fresh pasta, rice or couscous.