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    You are in: Home / Recipes / Scottish Collops Recipe
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    Scottish Collops

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Mille®'s Note:

    A collop is an escalope, the thick slice of meat off the bone that is cut across the grain. Collops may be of beef, lamb or venison, as well as veal and should always be flattened before use.

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    Units: US | Metric



    1. 1
      Flatten each escalope between 2 sheets of greaseproof paper with a rolling pin or meat mallet.
    2. 2
      Melt 1 oz.
    3. 3
      of the butter in a large frying pan, add the escalopes and cook for 2 minutes on each side.
    4. 4
      Transfer to a serving plate and keep hot.
    5. 5
      Add the onion to the pan and cook for about 3 minutes, stirring frequently, until softened.
    6. 6
      Stir in the wine and boil until almost evaporated.
    7. 7
      Stir in the stock, mushroom ketchup and lemon juice.
    8. 8
      Bring to the boil and simmer until the liquid has been reduced by about 50%.
    9. 9
      Work the flour into the remaining butter, then gradually whisk into the stock to thicken slightly.
    10. 10
      Stir in the mace.
    11. 11
      Arrange the collops, overlapping each other, on the serving dish and spoon some sauce down the centre.
    12. 12
      Garnish with crisp rolls, mushrooms, lemon twists and parsley.
    13. 13
      Serve remaining sauce separately.

    Ratings & Reviews:

    • on March 09, 2003


      I thought this was just delicious. I fixed the recipe as is, and ate the leftovers for breakfast the next morning. I bet this would be terrific with pounded boneless pork cutlets as well. The sauce was the best part.

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    • on March 08, 2003


      I can't believe that this recipe has been posted for over a year, and I'm the only one fortunate enough to have made it--this is five star resturaunt quality fare--absolutely the best thing I've ever had the pleasure of eating--the lemon in the sauce adds the perfect amount of contrast--we served the sauce over white rice, and the veal was perfectly tender and moist--Miller, this recipe should be in the Zaar Hall of Fame!!!!!! TERESA

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2009


      I've read, read and re-read this recipe and for the life of me I'm damned if I can find the vinegar as an ingredient in this dish. I HAVE made this dish several times, and was beginning to think I'd lost the plot somewhere, I couldn't EVER remember putting vinegar in it. I've made a few substitutions because it IS a very forgiving recipe, but vinegar wasn't one of them!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Scottish Collops

    Serving Size: 1 (84 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 129.4
    Calories from Fat 78
    Total Fat 8.6 g
    Saturated Fat 5.4 g
    Cholesterol 22.8 mg
    Sodium 91.7 mg
    Total Carbohydrate 5.0 g
    Dietary Fiber 0.3 g
    Sugars 1.9 g
    Protein 0.6 g

    The following items or measurements are not included:

    veal escalopes

    veal stock

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