Escalopes de Veau Lafayette | James Beard Foundation
James Beard was an inveterate world traveler who enjoyed staying at the finest European hotels. When in London his preferred choice was the old Berkeley, where he discovered this unusual, but...
Ingredients
- 4 large veal scallops, slightly pounded
- Salt and pepper to taste
- Flour as needed
- 5 to 6 tablespoons butter
- 2 tomatoes, peeled, seeded, and sliced
- 1 small avocado, cut in crosswise slices
- Grated Parmesan cheese as needed
- 1/4 cup port wine
- 1/2 cup veal, beef, or chicken stock
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