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veal escalopes


  1. Remember to remove your Veal Escalope out of the packaging, pat dry and bring to room temperature.
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil.
  3. Season your Veal Escalope just prior to cooking.
  4. Don't overcrowd the cooking base when you place the Veal Escalope into the pan.
  5. Massage a little olive oil or melted butter onto the Veal Escalope to form a thin film.
  6. Cook your Veal Escalope over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed.
  7. Cook 1 to 2 minutes each side until firm to touch.
  8. Finish by adding a small knob of butter when frying or on the griddle and a turn of pepper.
  9. Alternatively, season the Veal Escalope then dust with flour, then beaten egg, then Japanese panko breadcrumbs and shallow fry in vegetable oil for 3 to 4 minutes each side, drain on kitchen paper any excess fat then re season with salt and pepper for a schnitzel style escalope.
  10. Leave your Veal Escalope to rest in a warm place for 3 to 4 minutes before serving.
  11. The Veal Escalope will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is.