Name: Veal escalope with balsamic onions
Prep time: 20 min
Total time: 20 min
Yield: 1 Servings
Ingredients: 100 g Veal escalope; 400 g Onions; 5 tbsp Aceto Balsamico (without sugar); Salt; Pepper; Tomatoes

Description

This Thermomix® recipe for veal escalope with balsamic onions is a quick and hearty main course. The main ingredients are veal escalope, onions and Aceto Balsamico. A portion is prepared in just 20 minutes. Ideal for quick, Mediterranean cuisine.

Ingredients (6 ingredients)

100 g Veal escalope

400 g Onions

5 tbsp Aceto Balsamico (without sugar)

Salt

Pepper

Tomatoes

Preparation (7 steps)

Prepare onions

Peel and quarter the onions. Place the quartered onions in the mixing bowl.

Chop onions

Thermomix® Setting

3 sec/Speed 5

Chop onions for 3 sec./speed 5.

3 sec

Sauté onions

Thermomix® Setting

10 min/212°F/Gentle stir speed 212°F

Add the chopped onions to the mixing bowl with a little water and sauté for 10 min./100°C/gentle stir setting.

10 min

Season and deglaze the onions

Thermomix® Setting

3 min/212°F/Speed 1 212°F

Season the onions with salt and pepper. Add Aceto Balsamico (without sugar) and simmer for 3 min./100°C/speed 1 without the measuring cup.

3 min

Add tomatoes (optional)

Thermomix® Setting

30 sec/212°F/Speed 1 212°F Reverse

If desired, cut the tomatoes into wedges and stir in during the last 30 sec./100°C/speed 1. Use reverse.

30 sec

Fry veal escalope

Fry the veal escalope briefly on both sides in a separate coated pan with a little water. Season with salt and pepper.

To arrange

Arrange the fried veal escalope with the balsamic onions.

Finished cooking? Great! 🎉

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About this recipe

The veal escalope with balsamic onions is a dish that always reminds me of my culinary beginnings. As a young apprentice chef, I worked in a small restaurant in Tuscany, where this dish was on the menu in a similar form. The simplicity of the ingredients and the depth of flavor immediately impressed me. It is a dish that proves that you can create a true taste experience with just a few, high-quality ingredients. The heart of this recipe is of course the veal escalope. When buying, make sure that the meat is of good quality. It should be light pink and finely marbled. The escalopes should not be too thick so that they cook quickly and evenly. The onions form the aromatic foundation. It is best to use vegetable onions, as they have a mild sweetness that harmonizes perfectly with the balsamic. The Aceto Balsamico is the icing on the cake. Choose a high-quality balsamic without added sugar to get the authentic taste. It gives the onions a pleasant acidity and sweetness that harmonizes perfectly with the tender veal. When preparing in the Thermomix®, it is important not to chop the onions too finely, otherwise they will turn into mush when stewing. The 3 seconds on speed 5 are ideal for achieving an even consistency. When sautéing, make sure that there is enough liquid in the mixing bowl to prevent burning. If necessary, add a little more water. Simmering the balsamic without the measuring cup allows the liquid to evaporate and the onions to achieve a beautiful, caramelized consistency. The veal escalope should be fried in a separate pan to achieve a nice browning. Use only a little oil or water to avoid cooking the meat. For a vegetarian version, you can replace the veal escalope with halloumi cheese or thick slices of eggplant. These should be lightly salted and peppered before frying. Instead of salt and pepper, you can also use other spices, such as rosemary, thyme or garlic. A pinch of chili gives the dish a pleasant spiciness. It is best to serve the veal escalope with balsamic onions with a fresh salad and crispy bread. Mashed potatoes or polenta also go perfectly with it. A glass of dry red wine rounds off the dish perfectly. The balsamic onions can be prepared well in advance and stored in the refrigerator. They can also be served cold with cheese or grilled vegetables. However, the fried veal escalope should be prepared fresh, as it can otherwise become dry.