Escalope of Veal Holstein

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

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  • 8 x 150 g veal escalopes
  • salt and freshly ground black pepper
  • 100 g plain flour</


Season the escalopes, dip them first into the flour, then the beaten egg and last the breadcrumbs.

If necessary thicken the meat stock with a little cornflour mixed with water until it is of a thick, gravy-like consistency.

Heat the vegetable oil in a pan and fry the escalopes for 2-3 minutes on each side until they are golden. Keep them warm. Lightly fry the eggs and lay one on