Sure! Here’s a detailed recipe for Scottish Collops, a savory dish that combines tender veal escalopes with a rich and flavorful sauce, perfect for lunch or a hearty snack. Scottish Collops are traditionally made by flattening veal escalopes and serving them with a delicious sauce made from onions, white wine, mushrooms, and a hint of lemon juice. Let’s dive into the recipe!
Scottish Collops Recipe
Total Time: 1 hour
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Servings: 4
Ingredients:
- 4 veal escalopes
- 1 1/2 tablespoons butter
- 1 onion, finely chopped
- 6 tablespoons dry white wine
- 14 button mushrooms, sliced
- 1 tablespoon ketchup
- 2 tablespoons lemon juice
- 1 tablespoon plain flour
- 2 pinches ground mace
- 1 lemon twist (for garnish)
- 1 parsley sprig (for garnish)
Instructions:
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Flatten the escalopes: Place each veal escalope between two sheets of greaseproof paper. Using a rolling pin or meat mallet, gently pound the escalopes until they are flattened to an even thickness.
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Cook the escalopes: In a large frying pan, melt 1 ounce (about 1 1/2 tablespoons) of butter over medium heat. Add the flattened escalopes to the pan and cook for approximately 2 minutes on each side, or until they are golden brown and cooked through. Once cooked, transfer the escalopes to a serving plate and keep them warm.
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Prepare the sauce: In the same frying pan, add the chopped onion and cook for about 3 minutes, stirring frequently, until the onion is softened and translucent. Next, stir in the dry white wine and allow it to boil until it is almost evaporated.
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Add remaining ingredients: To the pan, add the sliced mushrooms, ketchup, and lemon juice. Stir well to combine all the ingredients.
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Simmer the sauce: Allow the mixture to come to a boil, then reduce the heat to low and let it simmer until the liquid has reduced by about 50%.
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Thicken the sauce: In a small bowl, work the plain flour into the remaining butter until it forms a smooth paste. Gradually whisk this mixture into the sauce in the pan, stirring constantly. Continue to cook the sauce until it thickens slightly.
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Season and garnish: Stir in the ground mace to season the sauce. Arrange the cooked veal escalopes on a serving dish, overlapping them slightly. Spoon some of the sauce down the center of the escalopes.
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Garnish and serve: Garnish the dish with crisp rolls, additional sliced mushrooms, lemon twists, and a sprig of parsley for a pop of color and flavor. Serve any remaining sauce on the side for extra indulgence.
This flavorful and comforting Scottish Collops dish is best served hot and enjoyed with your favorite sides, such as mashed potatoes or steamed vegetables. With its tender veal and rich, aromatic sauce, it’s sure to become a new favorite in your recipe collection! Enjoy 😊🍴.
