veal escalope recipe
Ingredients
- 4 lean veal escalopes
- 50g/2oz freshly grated Pecorino or Parmesan cheese
- 4 fresh sage leaves, finely chopped
- 25g/1oz fresh white breadcrumbs
- Salt and freshly milled black pepper
- 50g/2oz plain flour
- 2 egg whites, beaten
- 15ml/1tbsp olive oil
- 15g/½oz butter
Method
1. On a small shallow plate mix together the cheese, sage and breadcrumbs.
2. Place the veal on a chopping board, season well and dust in the flour then the egg white. Coat the veal in the cheese mixture.
3. Heat the oil and butter in a large non-stick frying pan and cook the veal for 2-3 minutes on each side.
4. Serve with lemon wedges, crusty bread and a side salad.
Serves 2-4
Preparation Time: 10 mins
Cooking Time: 4-6 mins
Recipe courtesy of EBLEX.
- Delicate flavour making it popular with all the family
- Naturally low in fat, providing a healthier meat
(It contains less than 2% total fat and only 1% saturated fat) - Has a good level of Omega 3
- Well looked after and bred to the highest standards
- A British meat being produced in the Midshires
- Value for money and readily available
