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For the Veal Milanese:

  1. Pat the escalopes dry and season them with salt
  2. Spread the flour and breadcrumbs onto 1 plate for each and the egg into a large shallow bowl
  3. Dip the veal escalopes into the flour, then the egg and the breadcrumbs, gently pressing the breadcrumbs into the meat
  4. Preheat a heavy based frying pan over a medium heat
  5. Add the oil and butter to the pan and heat through until the butter starts to foam
  6. Put the escalopes into the pan and cook over medium heat for 2 minutes on each side, ensuring a rich golden colour on both sides
  7. Remove them from the pan and put them onto kitchen roll, patting away any excess oil with another piece of kitchen roll
  8. Move the escalopes onto a warm serving dish and sprinkle a little freshly grated Parmesan or Grana Padana over the top, along with a few turns of black pepper and a lemon wedge

Chef's tip for the spinach:

  1. Simply melt a knob of butter in a frying pan until it starts to foam
  2. Add the spinach and cook over a high heat, stirring whilst cooking for a minute or so until the spinach wilts
  3. Season with a little salt and drain in a colander
  4. Serve immediately