Sautéed Veal Cutlet simmered in Demi-glace with Prosciutto, Tomatoes, Onions, Roasted Red Peppers and Parsley (Escalope de Veau, à la Basquaise)


JWU College of Culinary Arts

10 servings

Serving Size
4 ounces

Recipe ID

US standard
Veal cutlets
3 pounds
As needed
Garlic powder
As needed
As needed
Canola and olive oil blend
As needed
Prosciutto ham, brunoise
6 ounces
Yellow onions, small dice
8 ounces
White wine
1 cup
Sachet, parsley stem, thyme, bay leaf, peppercorn
1 each
Tomatoes, peeled, seeded and diced
10 each
Tomato paste (optional)
2 tablespoons
Veal demi-glace
2 cups
Chicken Stock
2 cups
Red peppers, roasted, skinned, small dice
2 each
Garlic cloves, fine mince
4 each
Lemon, juiced
1 each
Canola and olive oil blend
2 ounces
Parsley, Italian, chopped fine
½ cup
To taste
Black pepper, freshly ground
To taste
  1. Gather all the ingredients and equipment.
  2. Pound the veal cutlets if necessary. Season with salt and pepper, paprika, and garlic powder. Dredge in flour.
  3. Sear all of the veal cutlets in oil on each side, remove. If flour is burned, continue in a fresh pan.
  4. Sauté the ham and onions, on medium heat. When the onions start to brown, deglaze with white wine, add sachet, and reduce to almost dry. Add the tomato concassé, paste, chicken stock and demi-glace.
  5. Place the veal back into the sauté. Baste with sauce to cook throughout. Cover with a buttered cartouche and simmer for 4-5 minutes over low heat.
  6. When the veal cutlets are thoroughly cooked and tender, remove from sauce and keep warm for service.
  7. Combine peppers, garlic, oil and lemon, season to taste.
  8. Finish the sauce with the marinated peppers. Adjust the consistency and seasoning, stir in parsley.