The escalopes in white wine are delicious! Here are photos and videos to prepare them to perfection

The recipe for escalopes in white wine for an easy, quick and tasty second course of meat. Preparing this dish is very simple, but let's see all the steps together.

Scallops in white wine are a classic and delicious dish, a simple recipe that uses thin slices of veal, pork or chicken, which are floured and cooked in a succulent white wine sauce .

The escalopes in white wine are perfect to accompany side dishes such as baked potatoes or seasonal vegetables, but also to be enjoyed alone, with their tasty sauce.

Let's go prepare them, following all the photo steps and the video recipe .

How to make escalopes in white wine

1. Prepare the slices of meat: if necessary, lightly beat them with a meat mallet to make them thinner and more tender .

2. Flour the escalopes: Put some flour on a plate, coat the slices of meat in the flour, making sure they are well coated on both sides , and shake off the excess.

3. Melt the butter in a large skillet over medium-high heat.

4. Now put the escalopes in the pan and cook them for about 3-4 minutes on each side, until a golden crust forms.

5. Now blend with the white wine and season with salt and pepper.

6. Let the alcohol evaporate , then add a few spoonfuls of water or broth, lower the heat and let it cook until a nice sauce is created. Plate up and serve.

How to prepare the white wine sauce for the slices: variations of the recipe

A second technique for preparing the wine sauce is as follows:

After cooking the meat on both sides , remove it from the pan and place the slices on a plate. At this point, still with the flame lit, add the wine and about 50 ml of broth or water to the pan and let the sauce form ( 3-4 minutes will suffice ). If too much liquid remains, you can add 1 teaspoon of flour and mix. Once the pan has been deglazed, put the meat back inside and mix everything well before turning off the heat and serving.

It is also possible to customize the recipe for the second course of meat: for example, a classic modification is the addition of the juice of half a lemon , which can be added at the end of cooking the meat to give a sour note to the dish and degrease it. Not only that, you can add aromatic herbs to taste, such as parsley or rosemary.

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Photos and videos to prepare irresistible escalopes alla pizzaiola