Pink pepper is a very peculiar and interesting South American spice. Its flavor is spicy, smooth and somewhat sweet as well. It also provides a very special aromatic touch. Added to the delicate flavor and creaminess provided by the mascarpone, this recipe of escalopes with pink pepper sauce is a luxurious dish for any occasion.
Ingredients for 4 people:
500 gr of veal escalopes
200 gr of mascarpone
1 tablespoon of tomato paste
A handful of pink peppercorns
A bit of milk
Flour, salt, pepper, extra virgin olive oil
Start by preparing the escalopes:
Arrange each slice of veal on a board and beat it with a rolling pin or mallet, until getting a larger and thiner fillet. If the piece is too big, cut it in two. Season with salt and pepper.
Finished the process with each fillet, place a little flour in a deep plate. Lightly coat each fillet on both sides, getting rid of excess flour and set aside.
Prepare the pink pepper sauce:
Mix the mascarpone and tomato pastein a saucepan and add a bit of ground pink pepper. Heat for a few minutes over moderate heat, stirring sporadically to prevent sticking. If the sauce is too thick, dilute little by little with milk, until the desired consistency is achieved. Reserve.
Cook the escalopes:
Heat a little of olive oil in a pan and cook the meat for 1 or 2 minutes on each side.
Serve the meat with a little sauce on top and some pink peppercorns.
Tips and tricks:
- Depending on how many escalopes we have prepared, we may need to heat the sauce before serving. In this case, always do it over a very moderate heat.
- If available, it’s possible to use a little meat broth to dilute the sauce.
- A precise amount of milk is not indicated because it’s up to our personal taste if we prefer a very creamy or more liquid sauce. I think that the ideal consistence is reached when the sauce can be served with a spoon without struggle.
- Unlike the Argentine “milanesas” (which contain eggs and breadcrumbs), the escalope is coated only with flour.
- The batter provides a very desirable browning, and although the amount of flour is minimal, it is technically possible to do without it if you are on a very strict low-carb or gluten-free diet.
- The most common cuts of meat to prepare escalopes are from minor to major importance, the shoulder, buttock, or even loin.