Breadcrumbed Veal Escalope
Breadcrumbed veal escalope is a delicious and indulgent dish made by breading and frying tender veal cutlets, often stuffed with savory ingredients like ham and melted cheese. The result is a perfect combination of crispy texture and juicy, flavorful meat. This dish is inspired by European culinary traditions, particularly from Italy and Austria, where veal is a staple. The crispy breadcrumb coating contrasts beautifully with the tender veal, while the ham and cheese filling adds richness and depth of flavor. It’s a versatile dish that can be paired with a variety of sides, making it ideal for both casual meals and special occasions.
Ingredients
- 400 g Nut or cushion of veal
- 4 Cooked ham, sliced
- 4 Gruyère Cheese, sliced
- 25 g Seasoned Flour
- 1 Egg, beaten
- 50 g Breadcrumbs
- 50 g Oil
- 100 g Butter (Optional)
- 50 g Beurre noisette (Optional)
- 60 ml Jus-lie
Instructions
- Trim and remove all sinew from the veal
- Cut into eight even slices (20 slices for ten portions) and bat out thinly using a little water
- Place a slice of ham and a slice of cheese on to four of the veal slices (ten slices for ten portions), cover with the remaining veal slices and press together firmly
- Flour, egg and crumb. Shake off all surplus crumbs and shape like a diamond. Mark on one side with crossed lines using a palette knife
- Place the escalopes marked side down into the hot oil (with butter if desired) and cook quickly for a few minutes on each side, until golden brown
- An optional finish is to serve coated with beurre noisette (nut-brown butter) and a cordon of jus-lie
Notes
Note
Veal Escalopes may be cooked plain (not crumbed), in which case they are only slightly batted outHealthy Eating Tip
- No added salt is needed as there is plenty in the ham and cheese
- This is a high-fat dish so serve with plenty of starchy carbohydrates and vegetables to 'dilute' the fat