Veal Escalopes with Stilton

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Plain sliced boiled potatoes and a moist chestnut purée are excellent accompaniments to these escalopes.


  • 1 ½ lb/750 g veal escalopes
  • ½ cup/60


  1. Pound the veal escalopes to flatten them (see Tenderizing meat). Coat with seasoned flour, patting to discard the excess.
  2. Heat half of the butter in a frying pan and sauté half the escalopes until browned, allowing 2-3 minutes on each side. Remove them and fry the remaining escalopes in the remaining butter. Keep them war