Rosemary and Sage Escalopes with Caramelized Shallots

Name: Rosemary and Sage Escalopes with Caramelized Shallots
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Sliced veal 0.9 lb; Type 00 flour 0.8 cup; Sage 6 leaves; Rosemary 1 sprig; White wine 1.8 oz; Butter 3 tbsp; Extra virgin olive oil 1 ½ tbsp; Vegetable broth ¼ cup; Fine salt to taste; Black pepper to taste; Shallot 0.5 lb; Extra virgin olive oil 1 ½ tbsp; Broth 0.42 cup; Honey 1 ½ tbsp; Fine salt to taste

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404

Calories per serving

Energy Kcal 404
Carbohydrates g 28.9
of which sugars g 9.8
Protein g 34.8
Fats g 20.1
of which saturated fat g 6.94
Fiber g 2.3
Cholesterol mg 95
Sodium mg 626

Difficulty: Very easy
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Rosemary and sage escalopes bring a fresh twist to classic Italian cuisine. So... Picture this: thin slices of veal, coated in those aromatic herbs. It’s like you’re instantly transported to a cozy Italian kitchen. Really, it is. What makes this dish pop is the tender meat paired with sweet and deeply golden caramelized shallots. Seriously, so so delicious. The technique of caramelizing shallots adds a depth of flavor, way more than you’d expect from just a simple veal dish. Rosemary and sage are the stars here—when they hit the pan, you get that earthy, piney aroma that screams Italian home cooking. You know, if you're into a punch of herby flavor, this is your dish. The herbs aren’t just sprinkled on top; they are cooked right into the meat for a moist finish. And look, it’s a fantastic way to switch things up from the usual pan-seared veal or plain scaloppine you often find across Italy.

In regions like Tuscany and northern Italy, rosemary and sage are a classic pairing with veal, but adding caramelized shallots? It’s a twist that feels both familiar and new. And, you don’t need a ton of time for this caramelized shallots recipe—the shallots break down and get sticky fast, while the escalopes cook up in just a few minutes. The combo of the savory shallot sauce and the herbed veal makes these herb-crusted veal escalopes feel a lot fancier than they are. Pretty much. It’s perfect when you want something impressive without spending all night in the kitchen. Every bite has those crispy edges from the pan, mixed with the soft, almost melting shallots on top. Whether you serve it as a quick veal dinner or showcase it at your next gathering, this veal escalopes with herbs recipe will definitely grab attention. And you know what? Friends who thought they’d tried every traditional veal dish will be pleasantly surprised by this flavorful creation. For real, it's a real winner for anyone looking to enjoy a taste of Italy right at home.

INGREDIENTS

404

Calories per serving

Ingredients for 4 people: Sliced veal 0.9 lb (400 g); Type 00 flour 0.8 cup (100 g); Sage 6 leaves; Rosemary 1 sprig; White wine 1.8 oz (50 g); Butter 3 tbsp (40 g); Extra virgin olive oil 1 ½ tbsp (20 g); Vegetable broth ¼ cup (50 g); Fine salt to taste; Black pepper to taste

for the shallots: Shallot 0.5 lb (250 g); Extra virgin olive oil 1 ½ tbsp (20 g); Broth 0.42 cup (100 g); Honey 1 ½ tbsp (30 g); Fine salt to taste

Preparation

How to prepare Rosemary and Sage Escalopes with Caramelized Shallots

To prepare the rosemary and sage escalopes with caramelized shallots, start by preparing some Vegetable broth. While preparing the vegetable broth, take the shallots. Remove their outer skin and cut them in half. Now take a non-stick pan and drizzle in the oil. Add the halved shallots 1 and turn them to brown evenly. Deglaze with vegetable broth 2 and season with salt 3 and pepper. Cover the pan with a lid and let cook for 10 minutes over high heat, depending on the thickness of the shallot. Poke the shallot with a fork to check if they are cooked.

Once the vegetable broth has evaporated, add the honey 4 and let cook for another 2-3 minutes 5, continuing to turn the shallots 6 to allow even cooking and for the honey to fully blend with the shallots. The shallots will then be ready.

Now proceed to the preparation of the escalopes. Place the escalopes on a cutting board and cut them into small slices 7. Then pour all-purpose flour into a large container and flour the slices of meat by passing them on all sides 8. It is important that the slices are entirely covered with flour. Set the floured slices aside on a plate. Then take the sage and rosemary. Remove the needles from the woody part of the rosemary. Finely chop sage and rosemary together 9. Set aside the spice mix in a small bowl.

Then take another non-stick pan. Melt the butter over low heat with a drizzle of oil 10. When the butter has melted, add the chopped rosemary and sage 11. At this point, add the white wine to deglaze 12.

Then place your escalopes to cook in the pan 13. Turn the escalopes occasionally to allow even cooking 14. Let cook for 2-3 minutes until they are well browned. Then plate them with the caramelized shallots. Your rosemary and sage escalopes with caramelized shallots are now ready to serve and enjoy while still warm 15!

Storage

The rosemary and sage escalopes with caramelized shallots can be stored in the refrigerator covered with plastic wrap or in an airtight container for up to two days.

Freezing is not recommended.

Tip

A little trick that can help improve the appearance of the dish: if during cooking the veal slices curl, make incisions with scissors at the point of curling, and they will lay flat again!

If you prefer, you can flour the escalopes with corn starch, rice flour, or potato starch.

For the translation of some texts, artificial intelligence tools may have been used.