Veal Escalopes with Balsamic Vinegar

Name: Veal Escalopes with Balsamic Vinegar
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces veal escalopes (about 150g each, pounded to 1/4 inch thickness); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1/2 cup balsamic vinegar; 1/2 cup chicken stock (low sodium); 2 tablespoons unsalted butter (cut into small pieces)

35 min 4 servings Medium

All Recipes

Tender veal escalopes enhanced by a rich balsamic vinegar sauce, perfect for an elegant dinner.

Prep

10 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Veal escalopes with balsamic vinegar is a classic dish that brings together the delicate flavour of veal with the rich, tangy notes of balsamic vinegar. This dish is a staple in many French kitchens, offering a perfect balance of savoury and sweet. With its quick preparation and sophisticated taste, this recipe is ideal for impressing guests or enjoying a special meal at home. The key to success lies in high-quality ingredients, particularly the balsamic vinegar, which serves as the star of the sauce.

Instructions

Prepare the veal

Season the veal escalopes with salt and black pepper on both sides.

Pro tip: Ensure the veal is pounded evenly to cook uniformly.

Heat the oil

In a large skillet, heat olive oil over medium-high heat until shimmering.

Pro tip: The oil is ready when it flows easily across the pan.

Cook the veal

Add the veal escalopes to the skillet, cooking for 2-3 minutes on each side until golden brown and just cooked through.

Pro tip: Avoid overcrowding the pan; cook in batches if necessary.

Rest the veal

Transfer the escalopes to a plate and cover loosely with foil to rest.

Pro tip: Resting helps retain juices and improve tenderness.

Make the balsamic sauce

In the same skillet, add balsamic vinegar and chicken stock. Bring to a boil, then reduce heat to low and simmer for about 5 minutes until reduced by half.

Pro tip: Stir occasionally to prevent sticking.

Finish the sauce

Whisk in the butter pieces until the sauce is smooth and glossy.

Pro tip: Remove from heat once the butter is fully incorporated to prevent separation.

Serve

Pour the sauce over the veal escalopes and serve immediately.

Pro tip: Garnish with fresh herbs like parsley for extra flavour.

💡

Tips & Tricks

Choose thin, evenly-sized veal escalopes for uniform cooking.
Use a high-quality balsamic vinegar for the best flavour.
Let the sauce reduce until it coats the back of a spoon for the ideal consistency.
Rest the veal briefly after cooking to retain its juices.

Frequently Asked Questions

Comment faire cuire des escalopes de veau?

Cuisez les escalopes de veau à feu moyen-élevé pendant 2-3 minutes de chaque côté jusqu'à ce qu'elles soient dorées et cuites à cœur.

Quel type de vinaigre balsamique utiliser?

Utilisez un vinaigre balsamique de haute qualité pour obtenir la meilleure saveur possible.

Peut-on préparer la sauce à l'avance?

Oui, vous pouvez préparer la sauce à l'avance et la réchauffer doucement avant de servir.

Combien de temps faut-il pour réduire la sauce?

La sauce doit être réduite pendant environ 5 minutes, ou jusqu'à ce qu'elle ait réduit de moitié.

Avec quoi servir les escalopes de veau?

Servez avec une purée de pommes de terre crémeuse ou une salade verte fraîche.

Serving Suggestions

Serve these delicious veal escalopes with a side of creamy mashed potatoes or a fresh green salad to complement the rich flavours. Pair with a light red wine or a crisp white wine to enhance the dining experience. Make-ahead tips: You can prepare the sauce in advance and reheat it gently before serving. Store any leftovers in an airtight container in the refrigerator for up to two days.

Nutrition per serving

350

Calories

34g

Protein

20g

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