Veal Escalope with Parmesan Crust
13 September 2012
This is such a quick and easy recipe- it’s designed for Veal, but works wonderfully with almost anything - chicken, thin pork chops, even fish....
4 Veal escalopes
50g/2oz freshly grated Parmesan
4 fresh sage leaves, finely chopped
25g/1 oz fresh white breadcrumbs
Salt and ground black pepper
50g/2oz plain flour
2 egg whites, beaten
15ml/1tbsp olive oil
15g/1/2 oz butter
On a small shallow plate mix together the cheese, sage and breadcrumbs.
Place the veal on a chopping board, season well and dust in the flour then the egg white.
Coat the veal with the cheese mixture.
Heat the oil and butter in a large non-stick frying pan and the veal for 2-3 minutes on each side.
Serve with lemon wedges, crusty bread and a side salad.
Serves 2 - 4
Preparation time: 10 mins
Cooking time: 4-6 mins