Veal Escalope!
I am a real advocate of the breadcrumb. If it wasn’t for the breadcrumb, I’d have never consumed cauliflower. The first time I tasted cauliflower was in Kranjska Gora. Mira, the Grandmother, would gently heat florets of cauliflower in some simmering water, then remove them from the water, let them cool, coat them in egg and breadcrumbs and fry. Perfect!
Kranjska Gora was also the first place I ever tried veal. Being thirteen the first time I visited (in 1999) I was actually a bit confused as to what veal was. I am not ashamed to say this. However, once I tasted it, I knew I would always be a veal lover. It is not as unkind as most people think due to media campaigns from previous decades. British veal in particular is very humane and, I’ll have you meat eaters know (cannot argue with the vegetarians and vegans among you, you have morals, I do not) that when you tuck into some lamb, it is actually killed at a younger age than veal.
A popular dish in Slovenia and Croatia, and no doubt other countries of Central and Eastern Europe, is veal escalope in a breadcrumb crust. This is such an easy dish to make!
Ingredients
Veal escalopes
Plain flour (with seasoning: salt and black pepper)
Beaten eggs
White breadcrumbs
Butter
Olive oil
Instructions
Put plain flour on a plate
Beat eggs and put in bowl
Put breadcrumbs on plate
Make sure veal is sufficiently flat, if not, beat with a meat hammer
Coat veal in plain flour
Dip veal into beaten egg
Dip veal into breadcrumbs
(For best results: double dip! No nothing to do with British MPs’ expenses!)
Re-dip into beaten egg
Re-dip into breadcrumbs
Heat olive oil and butter in frying pan
Put veal into pan
Cook for 2 to 3 minutes on one side
Turn
Cook for 2 to 3 minutes maximum
Serve on a bed of watercress, spinach and rocket, drizzled in olive oil, white wine vinegar, salt and black pepper
Add a wedge of lemon for perfect taste!
Serve!
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