Veal escalope with mashed potato and red port-blackberry sauce

30 - 60 minutes
veal escalopes
Vicky van Dijk


Remove the veal escalopes from the refrigerator and let them come to room temperature.

Peel the potatoes for the mashed potato and cut them into equal-size pieces. Cook the potatoes in plenty of water with some salt for ± 20 minutes unti|. Add the cornflour and stir well with a whisk until everything has dissolved and slowly heat until the sauce has nicely thickened. Finally, add the butter, letting it melt completely and stirring it through the sauce with a whisk and keeping the sauce warm on low heat. Pat dry the veal escalopes and sprinkle both sides with some salt and pepper. Prepare four pieces of aluminium foil in which you will wrap the veal.

Place a pan on the heat. Melt a generous knob of cooking butter in the pan and let the pan get hot. Then fry the veal escalopes at high heat for 1 minute on each side until nicely browned. Turn down the heat and fry the veal escalopes another 3-3½ minutes. Turn the veal escalopes regularly. Remove the meat from the pan and wrap each piece well in the aluminium foil. Let the veal escalopes rest for a few minutes.

Heat up the milk for the mashed potato in a small saucepan, making sure that it does not boil. Mash the potatoes with a masher or push them through a potato ricer. Add the milk and butter to the potatoes and stir until the butter has melted completely. Season to taste with salt and pepper.

Distribute the mashed potato over the plates. Cut the meat into slices and arrange on top of the mashed potato. Garnish with some pretty lettuce leaves next to the veal escalope (e.g. Red Chard). Pour some sauce over the veal escalope and then serve the rest of the sauce at the table.

Serve immediately.

Enjoy your meal!

Source: Vicky van Dijk

For the veal:

  • 4 pieces of veal escalopes
  • cooking butter
  • salt & pepper

For the mashed potato:

  • 1 kg floury potatoes
  • 140 ml whole milk
  • 40 g butter
  • salt & pepper

For the red port-blackberry sauce:

  • 200 ml meat stock
  • 300 ml Tawny port
  • 2 bay leaves
  • 3 sprigs thyme
  • 150 g frozen blackberries
  • 2 tsp cornflour
  • 10 g butter

For garnish:

  • handful of pretty lettuce leaves (e.g. Red Chard)

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