Try serving this with a simple salad of tomatoes and salad onions, dressed with olive oil.
150g white breadcrumbs, made from day-old bread
50g finely grated Parmesan
¼ tsp cayenne pepper
2 medium eggs
Salt and freshly ground black pepper
4 English farmhouse veal escalopes
2 tbsp plain flour
10 tbsp olive oil
Lemon wedges to serve
Mix together the breadcrumbs, Parmesan and cayenne pepper in a wide dish. Put the eggs in a medium-sized bowl, season and roughly beat with a fork. Sieve the flour onto a plate and season.
Trim the veal escalopes of any fat. Roll the escalopes in the seasoned flour and then dip in the beaten egg before thoroughly covering with the cheesy breadcrumbs. Lightly pat them down so that the crumbs stick to the egged veal. If you're preparing this dish in advance, layer the crumbed escalopes on greaseproof paper before covering and chilling.
It's helpful if you have 2 non-stick frying pans as the fillets are too large to cook more than one at a time.
To cook, pour 3 tbsp olive oil into each pan and set over a medium heat. When sizzling hot, add a crumbed fillet to each pan. Fry for about 2 minutes or until golden brown, then turn over and cook for 2 minutes on the other side.
Drain the veal on kitchen paper, then add 2 more tbsp olive oil to each pan and repeat the process. Serve with lemon wedges. This dish is good cold as well as hot.
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This recipe was first published on Waitrose.com in August 2004