Classic Breaded Veal Escalope

🧂 Ingredients

• 2 pcs thin slices of veal rump

  120 gr
• 1 pc whole egg
• 60 ml milk
• 50 gr plain flour
• 60 gr fresh breadcrumbs
• 80 ml cooking oil
• Lemon
• Capers
• Chopped parsley

Instructions

• 1 Flatten the veal slices with a butcher hammer.
• 2 Mix the whole egg with the milk and season with salt, pepper and cayenne chili
  pepper.
• 3 Prepare three large plates or trays with the flour, the beaten eggs and the
  breadcrumbs.
• 4 Coat the veal escalope in the flour (dust off the excess flour as much as
  possible).
• 5 Dip in the egg mixture and roll in the breadcrumbs until you have an even
  coating.
• 6 Use the back of a knife to make a criss cross mark on the breaded veal. Let the
  escalopes rest in the fridge for 15 minutes.
• 7 Heat cooking oil in a large sauté pan and shallow fry the breaded veal until
  golden brown on both sides.
• 8 Garnish the escalope with the parsley, lemon segments and capers.

Nutrition Info