Veal escalope with sherry vegetables
easy
90 mins
90 mins
Ingredients
- 250 g Onions
- 1 Garlic clove
- 12 green olives (with stone)
- 2 green peppers
- 125 g Mushrooms
- 500 g Tomatoes
- 100 g air-dried ham
- 4 TABLESPOONS Olive oil
- 8 cl dry sherry (fino)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 TABLESPOONS crushed almonds
- 4 (150 g each) thin escalopes of veal
- 7-10 Tbsp Flour
- 30 g Butter or margarine
Directions
- 1
Peel and chop the onions. Peel and finely chop the garlic clove. Stone olives if necessary. Halve, clean, wash and chop the peppers. Clean, wash and quarter the mushrooms.
- 2
Wash, blanch and skin the tomatoes. Cut tomatoes into quarters and again cut them in half crosswise. Dice ham. Heat oil in a pan. Sauté onions and garlic in it until golden brown. Add olives, diced ham, paprika and mushrooms and fry covered for about 10 minutes at low heat.
- 3
Fold in the tomatoes. Deglaze with sherry and season with salt and pepper. Sprinkle with almonds. Fill vegetables into a bowl and keep warm. Wash cutlets, dab dry, salt and pepper and turn in flour.
- 4
Heat the fat in a frying pan and fry the escalopes on each side for about 5 minutes until golden brown. Serve with the vegetables. A fresh white bread tastes good with it.
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