1 basic recipe with two totally different finishes (Meat)

Member Name: takeachance

Product:	Meat
Date:	05/03/09 (203 review reads)
Rating:

Advantages: easy to cook, few ingredients

Disadvantages: the beef can be expensive

BEEF ESCALOPES - JUST PICK YOUR FLAVOUR - LEMON SAUCE OR PIZZAIOLA

To feed 6.

6 thin beef escalopes
3 tbsp plain flour
50g butter
4 tbsp extra virgin olive oil
salt and pepper

For the lemon sauce
4 tbsp dry white wine
3 tbsp lemon juice
1 tbsp finely chopped parsley

or if you prefer the tomato pizzaiola
clove garlic, finely chopped
1 tbsp finely chopped parsley
2 tbsp capers
1 tin chopped tomatoes
salt and pepper

Put each escalope between two sheets of cling film and pound until thin.

Season the flour with salt and pepper and lightly coat each escalope.

Melt the butter with the oil in a frying pan and when hot fry the escalopes for two mins each side until lightly brown.

Remove and keep warm

Heres where you pick your flavour. Ill start with the lemon.

Add the lemon juice, wine and parsley to the pan and cook for two minutes stirring well.

Return the escalopes to the pan and cook for a further two minutes turning frequently so that they are covered in the sauce.

I usually serve this with creamed potatoes.

For those that have opted for the tomato pizzaiolo sauce:

Once you have removed the cooked escalopes and placed somewhere warm
add the garlic, parsley and capers to the pan and lightly cook until the garlic has softened.

Add the tomato and season with salt and pepper to taste.

Cook for approx 10 minutes before returning the escalopes to the pan for a further two minutes turning frequently to ensure they are well 'sauced'!

I like to serve this with peas or french beans.

Buon appetito !

Summary: Are you a lemon or a tomato?