Greek cuisine · Meat & Kebab

Sofrito (Corfu-Style Veal)

Thin veal cutlets braise in a pale sauce of plenty of garlic, parsley, white wine, and vinegar – Corfu's classic dish.

Ingredients · for 4 servings

• 800 g veal cutlets
• 8 garlic cloves
• 1 bunch flat-leaf parsley
• 200 ml white wine
• 3 tbsp white wine vinegar
• 250 ml beef broth
• 3 tbsp flour
• 4 tbsp olive oil
• 2 tbsp butter
• 1 bay leaf
• Salt, pepper

Instructions

1. Pound the veal cutlets thin between two layers of plastic wrap, season with salt and pepper, and coat both sides in the flour; tap off the excess flour.
2. Heat the olive oil and butter in a wide pan and sear the cutlets in batches for just 1–2 min. per side, lightly – they shouldn't develop a dark crust.
3. Remove the meat and let the finely chopped garlic sizzle in the frying fat over gentle heat for 30 sec., without browning, or the sauce will turn bitter.
4. Deglaze with the white wine and white wine vinegar, let reduce for 2 min., and top up with the beef broth.
5. Add the cutlets and bay leaf and braise covered over the lowest heat for 45–60 min. until the veal is tender and the sauce thickens slightly.
6. Stir in half the chopped parsley 5 min. before the end, scatter the rest over the plates, and serve with mashed potatoes or rice.