Recipe by Mille®
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.
Top Review by Bogey'sMom
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.
- 4 veal escalopes, each weighing approx. 4 to 6 oz
- 1 1⁄2 ounces butter
- 1 small onion, chopped
- 6 fluid ounces dry white wine
- 14 fluid ounces veal stock or 14 fluid ounces chicken stock
- 1 medium finely minced mushroom
- 2 teaspoons ketchup, mixed with the mushroom
- 1 tablespoon lemon juice
- 2 teaspoons plain flour
- 1 pinch ground mace
- crisp roll (bacon flavour, if you can find them)
- fried button mushroom
- lemon twist
- parsley sprig
Directions See How It's Made
- Flatten each escalope between 2 sheets of greaseproof paper with a rolling pin or meat mallet.
- Melt 1 oz.
- of the butter in a large frying pan, add the escalopes and cook for 2 minutes on each side.
- Transfer to a serving plate and keep hot.
- Add the onion to the pan and cook for about 3 minutes, stirring frequently, until softened.
- Stir in the wine and boil until almost evaporated.
- Stir in the stock, mushroom ketchup and lemon juice.
- Bring to the boil and simmer until the liquid has been reduced by about 50%.
- Work the flour into the remaining butter, then gradually whisk into the stock to thicken slightly.
- Stir in the mace.
- Arrange the collops, overlapping each other, on the serving dish and spoon some sauce down the centre.
- Garnish with crisp rolls, mushrooms, lemon twists and parsley.
- Serve remaining sauce separately.