Veal Escalopes with Rosemary

[Meat and Offal]

4 x 140g/5oz veal escalopes

salt and freshly ground black pepper

30g/1oz butter

1 teaspoon chopped fresh rosemary, or ½ teaspoon dried rosemary

2 tablespoons dry white wine

1 tablespoon single cream

1. If the escalopes are not very thin, place between two wet pieces of wet greaseproof paper or clingfilm and beat gently with a meat mallet or rolling pin. Season with salt and pepper.

2. Melt the butter with the rosemary in a frying pan over a medium heat. When the butter is foaming fry the veal (1 or 2 at a time) for 1-2 minutes on each side until a very delicate brown. Remove from the pan and keep warm in a very low oven.

3. Pour the wine into a pan and heat, scraping the surface of the pan to incorporate any sediment. Boil well and add the cream. Check the seasoning. Pour over the veal and serve immediately.