Kalveschnitzel med Sur Flote (kahl-vay-schnitz-ehl mayd soor flirt-teh) is an interesting and tasty dish of veal escalopes in a sour cream sauce. Serve with boiled rice or potatoes and a tomato salad.
2 oz. butter
4 large veal escalopes, pounded thin
1 small onion, finely chopped
3 fl. oz. dry white wine
4 fl. oz. sour cream
½ teaspoon salt
1 teaspoon freshly ground black pepper
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the veal escalopes and cook them for 3 to 4 minutes on each side or until they are lightly and evenly browned.
With tongs or a slotted spoon, transfer the escalopes to a warmed serving dish and keep them warm while you make the sauce.
Add the onion to the pan and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the wine and bring it to the boil, stirring constantly. Continue boiling for 3 to 4 minutes or until the wine has reduced a little.
Remove the pan from the heat and stir in the sour cream, salt and pepper.
Pour the sauce over the veal escalopes and serve at once.