103 Grilled Veal Escalopes with Artichoke Sauce

Name: Grilled Veal Escalopes with Artichoke Sauce (Escalope de veau grillée au coulis de culs d’artichauts)
Yield: For four people
Cuisine: French
Ingredients: 4 veal escalopes each weighing 100 g (3½ oz); 1 tablespoon arachide oil; 16 miniature turnips, obtained by cutting ordinary vegetables into sticks or by ‘turning’ them into olive shapes; 16 miniature carrots, obtained by cutting ordinary vegetables into sticks or by ‘turning’ them into olive shapes; 16 pickling onions; 8 miniature cucumbers, obtained by cutting ordinary vegetables into sticks or by ‘turning’ them into olive shapes; 1 tablespoon chopped parsley; 25 cl (scant ½ pint) Artichoke sauce

Escalope de veau grillée au coulis de culs d’artichauts

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

4 veal escalopes each weighing 100 g (3½ oz)
1

Europe
France
Main course
Gluten-free
Mediterranean

Method

Cook the vegetables in boiling salted water, the onions for fifteen minutes, the carrots and turnips for ten minutes, the cucumbers for two minutes. Keep them hot in their cooking water.
Brush the escalopes with arachide oil and grill for about two minutes on each side to give a criss-cross pattern or ‘quadrillage’ (see for