Escalopes with white wine Quick and easy recipe

Escalopes with white wine and parsley: a dish of Milanese origin, here in the South it is normally prepared without parsley. As a side dish I recommend artichokes or baked potatoes.

Ingredients for 2 people

• 4 slices of meat for escalopes (I take the beef)
• butter, flour, salt
• extra virgin olive oil,
• parsley, white wine

Preparation: 5 minutes Cooking: 10 minutes Execution: easy

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How to make scallops in white wine

First beat the meat with a meat tenderizer (if it is too double and to soften the nerves ... even of those who cook!) 🙂 then flour it on both sides. Put the floured slices in a large pan and melt 50 grams of butter and two tablespoons of extra virgin olive oil and brown the scallops on both sides over high heat.

Salt the escalopes and when they are cooked (after 3-4 minutes) remove them from the pan and keep them warm (in a plate with a lid on it),

then, using the pan where you cooked the meat, dilute the cooking sauce with the white wine,

reduce the sauce in the pan over medium heat. At this point the wine will have evaporated, add a little more butter, let it melt, then add the juice of a lemon, and finally the chopped parsley. Let it cook for a few minutes, season with salt and pepper and turn off the heat. Arrange the escalopes on a serving plate and add the sauce on your white wine and parsley escalopes… .and GOOD APPETITE !!!

WINE PAIRING: this dish goes well with Still Red Wine, light, also Novello in particular with wines produced in Sicily.

For the wine pairing I consulted the site: www.bodegasdevino.org