Veal escalopes with almond sauce
( Vitello in salsa di mandorle )

Grate the roll to have fresh breadcrumbs. Powder 100 g (3 1/2 oz) almonds and toast the remaining ones.
Dip the veal escalopes into the flour and then remove the excess of flour. Brown them on both sides in the olive oil and butter in a non-stick frying pan over a medium heat. Remove them from the pan with a skimming ladle and put on absorbent kitchen paper to remove the excess of fat. Season to taste with salt, put apart and keep warm.
Brown the fresh breadcrumbs in the same olive oil where you've fried the veal escalopes, then add the powdered almonds and cinnamon. Stir and pour in the chicken stock and sherry, very slowly. Keep on stirring with a wooden spoon until the sauce boils and thickens. At this point add the single cream, season to taste with salt and pepper, cook for a minute to flavour the ingredients and then switch off the gas.
Arrange the escalopes on the individual plates, spoon the sauce and garnish with the toasted almonds. Serve at once.

Note

• - You can fry the escalopes only in the olive oil; in this case you have to increase the quantity.
• - Don't use plain dried breadcrumbs; you could compromise the sauce flavour.
• - You can also use madeira or marsala instead of sherry.

What's the right wine for " Vitello in salsa di mandorle " ?

Our suggestion is: Jerez Amontillado (white wine from Spain). If you prefer an Italian wine, you could choose Rossese Dolceacqua (a red wine from Liguria).

You can find some ideas for combining this dish with other ones and setting up the table in the Members-only Area: so you'll be able to plan a Spanish dinner party!