Skip to main content
Our website uses cookies. If you continue to use this website then we will assume you consent to the use of cookies for this purpose. Find out how to manage cookies
Print

Waitrose

Zoomer icon

Veal with Parmesan Breadcrumbs

Back

 
 

Veal with Parmesan Breadcrumbs

Try serving this with a simple salad of tomatoes and salad onions, dressed with olive oil.

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes 30 minutes
Serves:
 4

Ingredients

  • 150g white breadcrumbs, made from day-old bread
  • 50g finely grated Parmesan
  • ΒΌ 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Comments and images

Average user rating 5 stars out of 5

Add your comment and share your thoughts and pictures with others.

Jane Clayton

Jane Clayton 06 September 2008 21:55

Very easy and delicious. I made a sauce to go with it by softening some thinly sliced mushrooms and adding creme fraiche and a squeeze of lemon juice.

Add comment/image

Delete comment

Are you sure you want to delete this comment?

Cancel Delete comment

5 stars out of 5

Average user rating Based on 6 ratings

Thank you for rating this recipe. If you'd like to comment further on this recipe you can do so in the Customer comment & images section on the bottom of the page.

  • 1
  • 2
  • 3
  • 4
  • 5

Click to rate this recipe


This recipe was first published on Waitrose.com in August 2004