Entree: Spain – Asturias – Escalopines al Cabrales (Thin veal escalopes served in a creamy Asturias Cabrales blue-cheese sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 8 veal escalopes, approx. 4 oz (115 g) each
- 1/2 cup (60 g) all-purpose flour for dusting
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 small shallot, finely chopped, about 1 oz (30 g)
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) heavy cream
- 3 oz (85 g) Cabrales cheese, crumbled (or other strong Spanish blue)
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (6 g) chopped fresh parsley for garnish

Instructions

1. Lightly pound escalopes between plastic wrap to an even thinness if needed, then dust both sides with flour, shaking off excess.
2. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear escalopes 1–2 minutes per side until golden; transfer to a warm plate and keep warm.
3. Reduce heat to medium, add remaining 1 tbsp olive oil and 1 tbsp butter to the pan, then sauté the chopped shallot until softened, about 1–2 minutes.
4. Deglaze the pan with the white wine, scraping up browned bits, and reduce by half (about 2–3 minutes).
5. Stir in the heavy cream and crumbled Cabrales cheese, simmer gently until the cheese melts and the sauce thickens, about 2–4 minutes; season with salt and pepper, tasting carefully because Cabrales is salty.
6. Return escalopes to the pan, spoon sauce over them and warm through for 1 minute. Sprinkle with chopped parsley and serve immediately with boiled potatoes or crusty bread.