Classic Breaded Veal Escalope
Breaded veal is a favourite of many. A perfectly coated, thin breaded veal escalope is tender and juicy with a crispy bite.
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Course Meat & Poultry
Cuisine International, Italian
Servings 2 people
Calories 755 kcal
Flatten the veal slices with a butcher hammer.
Mix the whole egg with the milk and season with salt, pepper and cayenne chili pepper.
Prepare three large plates or trays with the flour, the beaten eggs and the breadcrumbs.
Coat the veal escalope in the flour (dust off the excess flour as much as possible).
Dip in the egg mixture and roll in the breadcrumbs until you have an even coating.
Use the back of a knife to make a criss cross mark on the breaded veal. Let the escalopes rest in the fridge for 15 minutes.
Heat cooking oil in a large sauté pan and shallow fry the breaded veal until golden brown on both sides.
Garnish the escalope with the parsley, lemon segments and capers.
Calories: 755kcalCarbohydrates: 42gProtein: 31gFat: 51gCholesterol: 103mgSodium: 332mgFiber: 2gSugar: 3gVitamin A: 51IUCalcium: 111mgIron: 4mg