Ingredients
4 grain-fed veal scallops approx. 125 g (1/4 lb) each
1 egg
15 ml (3 tsp) hazelnuts
5 ml (1 tsp) bread crumbs
2,5 ml (1/2 tsp) fresh thyme
2 pats of butter
flour
salt and pepper to taste
Grape sauce
1 small French shallot
60 ml (1/4 cup) white wine
400 ml (1 2/3) veal drippings
300 g (10 oz) green and/or red grapes, seeded (and peeled if desired)
2 pats of butter
salt and pepper to taste
Preparation
Chop (skinless) hazelnuts in the food processor.
Remove thyme leaves from stem.
Mix bread crumbs, hazelnuts and thyme.
Flour the scallopinis.
Beat the egg.
Dip the scallopinis in the beaten egg.
Coat the scallopinis with hazelnut mixture.
Fry until well browned, about 1 to 2 minutes each side.
Finish baking in oven at 190°C (375°F) for approx. 5 minutes.
Sauce
Lightly brown the chopped shallot.
Deglaze with white wine and reduce to half.
Add the brown drippings and the 300 g of grapes.
Reduce to desired consistency.
Blend in food processor.
Strain.
Add whole grapes.
