Veal Escalopes with Onions and Pasta

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Veal Escalopes with Onions and Pasta
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
3
6
4
Veal cutlets (each about 120 grams)
freshly ground Pepper
3 tablespoons
4 tablespoons
1 teaspoon
400 milliliters
Veal stock (from a jar)
400 grams
Parsley (for garnishing)

Preparation steps

1.

Peel shallots and chop finely. Rinse and shake dry thyme, pluck off  leaves. Rinse veal cutlets, pat dry and season with salt and pepper. Heat olive oil in a pan and cook cutlets for 2-3 minutes per side. Add shallots and butter and saute together. Add sugar and caramelize slightly, add veal stock. Remove veal cutlets from pan and  reduce sauce to about half.

2.

Cook pasta in plenty of boiling salted water according to package instructions until al dente.

3.

Return veal cutlets to the sauce, add thyme and season with salt and pepper. Arrange pasta and cutlets on plates and garnish with parsley. Serve.