Crispy veal escalopes

Crispy veal escalopes

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Veal Escalopes (1).jpeg


This recipe is by Ben Bayer of Brookfield Farm - an RSPCA Assured scheme member. The combination of a light crispy crumb and delicately thin escalope of veal presents a sumptuous dish, perfect for home dining.

Preparation time:  10 minutes
Cooking time:  6 minutes
Serves: 4


For the escalopes

4 Brookfield Farm RSPCA Assured veal escalopes
100g plain flour
Salt and freshly ground Fairtrade black pepper
2 RSPCA Assured eggs
1 tsp Fairtrade olive oil
200g fine breadcrumbs
Vegetable oil or Fairtrade olive oil & butter for frying

For the salad

200g rocket leaves
100g parmesan cheese, shaved
100g parmesan cheese, shaved
25g capers in brine
50ml Fairtrade olive oil
Fairtrade lemon, wedges


Put the flour into a shallow bowl and season well with salt and black pepper. Beat the eggs with a teaspoon of olive oil in another shallow dish. Pour the fine breadcrumbs onto a plate.


Season the escalopes with salt and freshly ground black pepper, then coat them in the seasoned flour on both sides and shake off the excess.

Dip the escalopes into the egg mixture then lay each escalope onto the breadcrumbs, press firmly down to make sure the crumbs stick evenly to the escalope then turn over and repeat the process.

Heat the vegetable oil or olive oil and butter mix in a heavy based frying pan using enough to fill the base of the pan to about 1 cm depth.

When the oil is hot enough to colour a piece of white bread to pale gold in about a minute, reduce the heat slightly so as to maintain this temperature.

Place the escalopes into the pan and cook for 2-3 minutes until golden brown underneath then turn and cook the other side (it maybe necessary to increase the heat again half way through cooking to maintain the best frying temperature). Remove the escalopes from the pan and drain on kitchen paper.

Mix the rocket, parmesan, capers and olive oil together in a bowl, adding a teaspoon of the brine from the caper jar too.

To serve, place the escalopes onto warmed plates with wedges of lemon to squeeze over. Serve with salad on the side.

Recipe:  The Freedom Food Celebrity Recipe Collection

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