Veal Escalopes with Broad Bean and Radicchio Tagliatelle

Ed Baines adds a dash of truffle oil to lemony broad bean and radicchio tagliatelle, and serves it with crumbed veal escalopes
By Ed Baines
Veal Escalopes with Broad Bean and Radicchio Tagliatelle
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the escalopes

  • 2 x 200 g veal escalopes
  • 300 ml milk
  • 1 egg
  • 250 g breadcrumbs, preferably Japanese crumbs as they are lighter in texture
  • 2 tbsp olive oil
  • 50 g butter
  • salt and black pepper

For the tagliatelle

  • 250 g tagliatelle
  • 1 tbsp olive oil
  • 1 radicchio, sliced
  • 200 g podded broad beans
  • 1/2 lemon, grated zest and juice
  • 50 ml white wine
  • 50 ml vegetable stock
  • 100 g butter
  • 50 g parmesan, grated
  • 1 tsp truffle oil
  • 1 parsley, chopped


1. Tenderise the veal chops by flattening them with a mallet between 2 sheets of food-grade plastic sheets.

2. Lightly beat the milk and egg together and dip the chops in this milk mixture, before coating with the breadcrumbs. Leave on one side.

3. For the tagliatelle, cook the pasta according to the packet instructions and drain.

4. Heat the olive oil in a medium saucepan, add the radicchio and cook until softened. Add the broad beans, lemon zest, lemon juice, wine and vegetable stock. Bring to the boil and add the cooked tagliatelle, before reducing the heat. Finish with the butter. By now, you should have a rich, creamy sauce.

5. While the sauce is cooking, heat the olive oil in a medium frying pan. Fry the escalopes for 3 minutes on each side. Add the butter to the pan when the escalopes are cooked and season with salt and pepper.

6. Serve the veal accompanied by the tagliatelle and garnish with grated Parmesan, a drizzle of truffle oil and chopped parsley.

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