4
Fried veal escalopes with fresh figs
0 - 30 minutes
veal escalopes
*
frying
Preparation
Remove the veal escalopes from the fridge half an hour before you start. Sprinkle them all over with freshly ground pepper and flour, then shake off the excess flour. Heat the olive oil in a non-stick frying pan and fry the veal escalopes until they are golden brown on both sides yet still pink on the inside. Remove them from the pan, sprinkle them with salt, and keep them warm.
Add butter to the rest of the olive oil and fry the fresh fig pieces. Remove the figs from the pan and place them on top of the veal escalopes. Add the orange juice, the balsamic vinegar, the cane sugar and the orange rind to the pan and simmer to reduce slightly until it thickens, then season with pepper.
Serve with mashed potato and a combination of butter-steamed broccoli and celery.
Ingredients
- 8 pieces from the topside of veal escalopes
- 2 dessert spoons of flour
- 1 dessert spoon of olive oil
- 1 dessert spoon of butter
- 4 fresh figs, cut into quarters
- 1 dessert spoon of grated orange rind
- 1 dessert spoon of balsamic vinegar Juice from 2 oranges
- 1 dessert spoon of cane sugar
- Salt and freshly ground pepper
More about Peter's Farm?
Tip: look at our frequently asked questions, maybe we can help you to put you on the way?
