Remember to remove your Veal Escalope out of the
packaging, pat dry and bring to room temperature.
Pre heat your griddle or heavy based frying pan until it
sizzles when you add a drop of oil.
Season your Veal Escalope just prior to cooking.
Don't overcrowd the cooking base when you place the Veal
Escalope into the pan.
Massage a little olive oil or melted butter onto the Veal
Escalope to form a thin film.
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.
Cook 1 to 2 minutes each side until firm to touch.
Finish by adding a small knob of butter when frying or on the
griddle and a turn of pepper.
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
Leave your Veal Escalope to rest in a warm place for 3 to 4
minutes before serving.
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