Veal Escalopes
4 servings
90 minutes
Veal escalopes are an exquisite dish of French cuisine, embodying simplicity and refined taste. Its history traces back to classic meat preparation methods, where juicy cutlets are fried to a golden crust while retaining their tenderness and softness. The secret to success lies in the breadcrumb coating that adds an appetizing crunch. Light notes of lemon zest refresh the flavor, highlighting the veal's softness. Escalopes are perfect for an elegant dinner or festive table and can be served with vegetables, greens, and a light sauce. This dish captivates with its tenderness and rich flavor, making it a favorite choice for connoisseurs of refined gastronomy.
1
Wash the veal, cover it with film, and pound it well. Remove the film and rub the pieces on both sides with seasoning for meat dishes.
- Veal chops: 4 pieces
- Spices for meat: 2 teaspoons
2
Sift the flour onto a flat plate. Lightly coat the chops in flour.
- Wheat flour: 0.3 glass
3
In a wide bowl, mix the egg with water. Crumble fresh white bread and pour the crumbs into a wide container. Dip the cutlets one by one into the egg so that the egg mixture covers them evenly.
- Chicken egg: 1 piece
- Water: 1 teaspoon
4
Then immediately coat each cutlet in breadcrumbs. Place the prepared meat on a tray and refrigerate for 1 hour.
- Breadcrumbs: 1 glass
5
Heat butter in a pan and fry the cutlets for 2 minutes on each side. Sprinkle the finished escalopes with grated lemon zest.
- Butter: 50 g
- Lemon zest: 2 teaspoons