Veal with Bacon and Mushroom Salad

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A marinade can be used to give extra flavour to a delicate meat like veal. The egg marinade used here serves two purposes, to flavour the meat and coat it ready for cooking.


  • 4 veal escalopes
  • 50–75 g/2–3 oz fresh white breadcrumbs


Place the veal in a shallow dish. Combine the ingredients for the marinade and pour over the escalopes. Leave for 30 minutes, turning the meat occasionally. When ready to cook, lift the meat from the marinade and coat both sides in the white breadcrumbs. Pat the coating on firmly and add the escalopes to the hot butter in the frying pan. Fry gently for 6–8 minutes, turning once, then lift from