Veal Escalopes with Lemon and Parsley

Lemon and parsley complement this delicately-flavoured meat, while courgettes with cannellini beans make the perfect accompaniment served with crusty bread or boiled baby potatoes.

  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Total time: 25 minutes 25 minutes

Serves: 2


  • 1 pack parsley, finely chopped
  • 1 pack Waitrose English Farmhouse Veal Escalopes (4 in a pack, total weight about 180g)
  • 2 tbsp extra virgin olive oil
  • 1 large yellow courgette, diced
  • 1 large green courgette, diced
  • 410g can cannellini beans, drained and rinsed
  • Salt and Freshly ground black pepper
  • Grated zest and juice of 1 lemon
  • 100ml chicken stock
  • 15g butter, cubed


  1. Sprinkle half the parsley over the escalopes pressing a little into each side. Heat a large frying pan over a medium heat and add 1 tbsp of the oil, add the courgettes and stir-fry for 2 minutes. Add the cannellini beans to the courgettes and stir until warmed through. Tip into a bowl and wipe the pan with kitchen paper.
  2. Season the escalopes. Heat the large frying pan over a high heat and add the remaining oil. When it is really hot, add the escalopes and fry for 1 1⁄2 minutes each side, until golden. Remove to a plate and cover with foil.
  3. Reduce the heat and add the lemon juice and stock to the pan. When it starts to bubble add the butter a cube at a time until the sauce is glossy. Stir in the lemon zest and put the escalopes back in the pan for about 30 seconds, then remove to a plate. Add the courgette mixture and the reserved parsley to the juices in the pan. Divide this vegetable and bean mixture between 2 plates and place 2 escalopes on top of each serving.