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Veau à la persillade – Veal with Garlic, Shallot and Parsley Sauce

Got vacation plans on your mind? This week, I’ve got a quick dinner with a classic sauce…persillade. I’ve noticed it has been popping up here and there on menus as well as a couple of cooking magazines. It is simplicity and deliciousness all in one. Persillade is simply a finely chopped mixture of garlic and parsley. It can be used as a garnish for various meats, like in the following recipe. Mix in a few breadcrumbs, stuff it in a ripe tomato, roast and you have tomates à la provençale. Et voila:

Veau à la persillade – Veal with Garlic, Shallot and Parsley Sauce

Pronounced: voh / ah / lah / per see yahd

Serves 2

INGREDIENTS:

7-8 oz. cherry tomatoes

2 teaspoons olive oil

1-1/2 Tablespoons unsalted butter

6 veal scallopini

FOR THE PERSILLADE:

1-1/2 Tablespoons unsalted butter

1 small shallot, very finely chopped

1 garlic clove, germ removed and finely chopped

2 Tablespoons freshly squeezed lemon juice

2 Tablespoons finely chopped parsley leaves

PREPARATION:

ROAST THE TOMATOES:

1. Preheat oven to 400F.

2. Toss the tomatoes with 2 teaspoons of the olive oil. Season with salt and pepper and place on a rimmed baking dish.

3. Place in oven and roast for 10-12 minutes, just until the skins start to blister.

FOR THE SCALLOPINI:

1. Melt the butter in a large skillet over med-high heat.

2. Add the scallopini and saute for about 30 seconds per side.

3. Remove the veal to a platter, cover and keep warm while making the persillade sauce.

FOR THE PERSILLADE:

1. Wipe out the skillet and melt the butter over medium heat.

2. Add the shallots and garlic and cook 2-3 minutes until soft.

3. Add the lemon juice along with 2 Tablespoons of water and simmer for 1 minute.

4. Remove the skillet from the heat and stir in the parsley.

To serve:

Place 3 scallopini on each plate. Drizzle with some of the sauce. Serve with the roasted cherry tomatoes.

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