Thin veal escalopes, quickly browned, wait while shallot softens and the pan is deglazed with Granhota’s Walnut Vinegar, woody and nutty, slowly aged in oak, before a little cream turns it all into a gentle sauce.
Serves 2 · 20 min
- Season 2 thin veal escalopes and dust them lightly with flour.
- Cook in 1 tbsp butter and 1 tbsp oil over medium-high heat for 2 to 3 minutes per side, until cooked through, then keep warm.
- Add 1 chopped shallot to the pan, then deglaze with 2 tbsp of the walnut vinegar, scraping up the browned bits.
- Stir in 1/3 cup (80 ml) heavy cream and a handful of chopped walnuts, simmer for 1 minute and spoon over the veal.
The star of this recipe: Walnut Vinegar, by Granhota.
