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veal escalope

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.
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Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Meat & Poultry
Cuisine International, Italian
Servings 2 people
Calories 755 kcal

EQUIPMENT (click pictures for details)

Chopping board
Frying pan
Meat tenderizer


  • 2 pcs thin slices of veal rump 120 gr
  • 1 pc whole egg
  • 60 ml milk
  • 50 gr plain flour
  • 60 gr fresh breadcrumbs
  • 80 ml cooking oil

For the garnish

  • Lemon
  • Capers
  • Chopped parsley


  • 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.
    preparation to bread veal escalope
  • Coat the veal escalope in the flour (dust off the excess flour as much as possible).
    breading veal escalope
  • Dip in the egg mixture and roll in the breadcrumbs until you have an even coating.
    breading veal escalope
  • 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.
    marking a veal escalope with the back of a knife
  • Heat cooking oil in a large sauté pan and shallow fry the breaded veal until golden brown on both sides.
    pan frying a veal escalope
  • Garnish the escalope with the parsley, lemon segments and capers.
    veal escalope

Nutrition for 1 portion

Calories: 755kcalCarbohydrates: 42gProtein: 31gFat: 51gCholesterol: 103mgSodium: 332mgFiber: 2gSugar: 3gVitamin A: 51IUCalcium: 111mgIron: 4mg
Keyword veal
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