Escalopines Madrileños
(Veal Medallions with Fresh Tomato Sauce)
Please refer to "Preparing Veal Scaloppini".
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1 tbsp minced parsley
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4 tbsp olive oil
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1 clove garlic, crushed
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2 eggs, lightly beaten
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¼ cup flour
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1½ lbs veal medallions, in very thin slices
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Tomato sauce
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Tomato Sauce:
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1 tbsp olive oil
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1 tbsp minced parsley
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1 medium opion, finely chopped
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Salt
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2 fresh tomatoes, finely chopped
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Freshly ground black pepper
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To make the tomato sauce, heat the 1 tablespoon of oil in a skillet and sauté
the onion until it is wilted. Add the tomato, parsley, salt, and pepper; cook
slowly, uncovered, until the tomato is barely tender, about 10-15 minutes.
The sauce should have a fresh taste.
To prepare the veal, combine the parsely, garlic, and flour. Coat the veal
with this mixture, pressing the palm of your hand so that it adheres well. In
a skillet, heat the 4 tablespoons of oil to the smoking point. Dip the floured
veal into the beaten egg, and then place the veal directly in the hot oil. Fry
quickly. As the pieces brown lightly, remove them to a warm platter and continue
frying the rest of the pieces. Serve with the tomato sauce on the side. Baked
Stuffed Potatoes with Cured Ham are an excellent accompaniment, and perhaps a light
red reserve wine such as Marqués de Cáceres.
Serves 4.
