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Rose Veal Escalope in a Herb & Wine Sauce

"This version of the dish has few ingredients but is not lacking in flavour. Acidity from the wine; soft, fragrant herbs; a bit of tang from the crème fraîche... they balance each other out. It takes minutes to cook and can be served casually with some green leaves on the side."

Recipe created by Sarit Packer and Itamar Srulovich, owners of restaurant @HoneyandCo.

Rose Veal Escalope in a Herb & Wine Sauce

"This version of the dish has few ingredients but is not lacking in flavour. Acidity from the wine; soft, fragrant herbs; a bit of tang from the crème fraîche... they balance each other out. It takes minutes to cook and can be served casually with some green leaves on the side."

Recipe created by Sarit Packer and Itamar Srulovich, owners of restaurant @HoneyandCo.

  • Serves: 2
  • Prepare: 5 Minutes
  • Cook: 10 Minutes
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC ROSE VEAL?​

With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.

Ingredients

FOR THE SAUCE

  • 30g butter 
  • 1tbsp olive oil 
  • 200ml dry white wine
  • 20g dill, chopped
  • 20g tarragon, chopped
  • 20g parsley, chopped
  • 40g crème fraiche

 

 

Method

  1. We prefer a really thin escalope, and the best way to achieve this is to lay the veal slices flat on a large sheet of baking paper, spaced out well. Then cover with a second sheet of baking paper and use a rolling pin or meat tenderiser to thin/ even out
  2. Mix the flour with a generous pinch of salt and pepper, and a teaspoon of the mustard powder. Mix well, and coat each slice of veal on both sides
  3. Heat the butter and the oil in a large frying pan until they start to bubble. Then add the veal in a flat single layer (if the frying pan isn’t large enough, you can do this in two batches)
  4. Fry for one minute. Flip and fry for a further minute on the other side. Add the wine and cook for four minutes
  5. Carefully remove the escalope(s) from the wine to a side plate and continue cooking the wine until it has reduced by half
  6. Add the herbs and mix well, then add the crème fraîche and mix to combine. Then return the veal to the pan and carefully flip so the meat heats up and the sauce coats everything
  7. Serve immediately. This is great on its own but a green salad and rice or mashed potatoes go really well
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC ROSE VEAL?​

With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.

Frequently asked questions

  • Working in harmony with nature, our organic dairy calves are reared to the highest welfare standards certified by the Soil Association who stipulate that the calves must have access to outdoor pasture in order to forage and express their lively natural behaviours. They live in small, sociable groups. 

  • In comparison to organic beef, the taste is tender and not as strong in flavour. Lean and with noticeably less fat, organic rose veal offers a melt-in-the-mouth texture with very little seasoning required. 

  • Our Friesian bull calves have access to grass that hasn’t been treated with any chemicals or pesticides, their diet is predominantly organic whole milk and nutrient-dense cake made from organic cereals and grain.