A sumptuous dish for a dinner party, Veal Escalopes Spanish-Style may be served with a mixed salad and sauteed potatoes. A well-chilled Spanish Chablis would be an excellent accompaniment.
3 fl. oz. olive oil
3 shallots, sliced
3 garlic cloves, crushed
1 small green pepper, white pith removed, seeded and finely chopped
4 oz. button mushrooms, wiped clean and sliced
3 tomatoes, blanched, peeled, seeded and chopped
2 oz. thinly sliced Serrano ham or lean smoked ham, finely chopped
8 green olives, stoned and blanched
2 oz. seasoned flour, made with
2 oz. flour, ½ teaspoon salt and
1 teaspoon black pepper
4 veal escalopes, pounded thin
2 fl. oz. dry sherry
2 fl. oz. cold water
In a medium-sized frying-pan, heat
3 tablespoons of the olive oil over moderate heat. When the oil is hot, add the shallots, garlic and green pepper and cook, stirring occasionally, FOR 3 TO 4 minutes or until the shallots are soft and translucent but not brown.
Add the mushrooms, tomatoes, ham and olives and continue cooking, stirring occasionally, for 20 to 30 minutes or until the mixture has thickened and most of the liquid has evaporated.
Meanwhile, place the seasoned flour on a plate and dip each escalope into the flour, coating it thoroughly and shaking off any excess.
In a large flameproof casserole, heat the remaining oil over moderate heat. When the oil is hot, add the escalopes and cook for 3 to 4 minutes on each side or until they are tender. Using a fish slice or spatula, remove the escalopes from the casserole and keep hot. Remove the casserole from the heat.
Discard any oil remaining in the casserole and pour in the sherry and water. Increase the heat to high, return the casserole to the heat and bring the liquid to the boil, stirring constantly. Stir in the tomato mixture and return the veal to the casserole. Reduce the heat to low, cover the casserole and simmer for 5 minutes.
Remove the casserole from the heat, transfer the veal to a warmed serving dish and spoon over the sauce. Serve immediately.