Veal Escalopes
Main Dishes • French
Description
For escalopes, choose lean cuts of veal, pork, or lamb. The best options are the loin or hind leg cuts. Cut the meat into even pieces no thicker than 1 cm, and be sure to cut against the grain. After that, pound the pieces to a thickness of 0.5 cm. Old culinary books provide recipes for making escalopes without breading. Modern cuisine allows for breading this dish. Instead of fresh breadcrumbs, you can use breadcrumbs soaked in a small amount of hot cream in this recipe.
Ingredients
- Veal Cutlets 4 pieces
- Breadcrumbs 1 cup
- Egg white 1 piece
- Butter 0 oz
- Water 1 teaspoon
- Grill Meat Spice Blend 2 teaspoons
- Wheat Flour ¼ cup
- Citrus Zest Mix 2 teaspoons
Step-by-Step Guide
Step 1
Wash the veal, cover it with plastic wrap, and pound it well. Remove the wrap and rub the pieces on both sides with the meat seasoning.
Step 2
Sift the flour onto a flat plate. Lightly coat the cutlets in flour.
Step 3
In a wide bowl, mix the egg with water. Crumble fresh white bread and transfer the crumbs to a wide container. Dip each cutlet into the egg one by one, ensuring the egg mixture covers them evenly.
Step 4
Then, immediately transfer each cutlet to the breadcrumbs. Place the prepared meat on a tray and refrigerate for 1 hour.
Step 5
Heat the butter in a skillet and fry the cutlets for 2 minutes on each side. Sprinkle the finished escalopes with grated lemon zest.
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