Frying Veal Escalopes

Veal escalopes are thin slices cut across the grain from the fillet or cushion end of the leg. The usual way to treat escalopes is to coat them in egg and breadcrumbs (preferably made from 2-day-old bread) before frying. I also like to sauté the uncoated meat gently in butter, adding lemon juice and fresh herbs, and often some cream at the end of basting to form a delectable sauce.

Take care never to cook escalopes too long or the lean meat will dry out and become tough. Escalopes can also be cut in slivers for stir-frying.