Graphic Power - Veal Escalopes

22-10-2020

Veal Escalopes

Our Breaded Veal Escalopes are super tasty and fun to make, with the recipe below serving 4. Why not give it a try!

Ingredients
1 pack of Waitrose & Partners Veal Escalopes
6 Free Range British White Eggs
150g Cooks Ingredients Panko Breadcrumbs
4 Heaped tablespoons of Plain White Flour
250g Tenderstem Broccoli Tips
500g Waitrose & Partners Parmentier Potatoes

Method

Cook the Waitrose & Partners Parmentier Potatoes as per pack instructions
Crack 2 eggs into a dish and lightly beat them together with some salt and cracked black pepper
Tip the breadcrumbs on to a large plate and put the flour, seasoned with salt and freshly milled black pepper, on to another plate.
Dip each escalope, first into the flour, then the beaten egg and then into the breadcrumbs, shaking off the excess breadcrumbs as you go, and transferring the breaded escalopes to a clean plate.
Pre-heat a suitably sized pan of water for the tenderstem broccoli
As the potatoes near the end of their cooking, pan fry the breaded Veal Escalopes for 4-6 minutes (as per pack instructions) and allow to rest for a couple of minutes.
This gives you time to cook the broccoli in the pan of boiling water for 3-4 minutes.
Finally, shallow fry the remaining 4 eggs to complete the dish and serve on top of the veal escalopes.

Enjoy!

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Veal Escalopes

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