Wednesday Veal

We have called this unusual combination of succulent veal escalopes orange, sherry arid green pepper sauce Wednesday Veal, because it makes a perfect, easy-to-prepare yet elegant midweek dinner party dish. Serve with mashed potatoes and a tossed green salad and – to drink – a well-chilled white wine.

4 veal escalopes, pounded thin and cut into

3-inch pieces

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper

1 egg, lightly beaten with

2 tablespoons milk

4 oz. fine dry breadcrumbs

4 oz. butter

3 spring onions , trimmed and finely chopped

1 garlic clove, crushed

2 small green peppers, white pith removed, seeded and finely chopped

6 fl. oz. orange juice

4 fl. oz. medium sherry

2 tablespoons lemon juice

1 teaspoon cornflour mixed with

1 tablespoon orange juice

2 fl. oz. double cream

½ teaspoon grated nutmeg

Rub the veal pieces all over with the salt, pepper and cayenne. Place the beaten egg mixture in one shallow dish and the dry breadcrumbs in another. Dip the veal pieces first in the beaten egg, then in the breadcrumbs, coating them thoroughly and shaking off any excess.

In a large, deep frying-pan, melt 3 ounces of butter over moderate heat. When the foam subsides, add the veal pieces and cook them, turning occasionally, for 5 to 8 minutes or until they are lightly and evenly browned.

With a slotted spoon, remove the pieces from the pan and set them aside. Keep warm.

Add the remaining butter to the frying-pan and melt it over moderate heat. Add the spring onions , garlic and green peppers and cook, stirring occasionally, for 3 to 4 minutes or until the spring onions are soft and translucent but not brown.

Add the orange juice, sherry and lemon juice to the pan and bring the liquid to the boil, stirring occasionally. Reduce the heat to low and simmer the mixture for 10 minutes or until the green peppers are soft.

Return the veal pieces to the pan and continue to simmer for a further 10 minutes or until the veal is cooked and tender.

Stir in the cornflour mixture and simmer, stirring constantly, until the sauce thickens slightly. Add the cream and nutmeg and simmer, stirring occasionally, for 2 minutes or until the sauce is heated through.

Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.

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