Veal escalopes with tapenade and ratatouille

James Martin's meaty feast of crunchy coated veal filled with olive paste and sunblush tomatoes
By James Martin
Veal escalopes with tapenade and ratatouille
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 40 minutes
  • Effort: easy

Ingredients

For the tapenade

  • 200 g stoned black olives
  • 1 garlic clove, chopped
  • 1 small bunch basil leaves
  • 25 ml olive oil

For the ratatouille

  • 1 onion, diced
  • 1 aubergine, diced
  • 50 ml olive oil
  • 2 courgettes, diced
  • 1 large green pepper, diced
  • 4 tomatoes, diced
  • 3 garlic cloves, crushed
  • 1 small bunch basil leaves

For the escalopes

  • 8 veal escalopes, approx 125g each
  • 100 g fontina cheese
  • 12 basil leaves
  • 4 sun-blushed tomatoes, chopped
  • 200 g flour
  • 3 eggs, beaten
  • 200 g breadcrumbs
  • 4 tbsp olive oil
  • lemon wedges, to serve

Tips and Suggestions

If you can't get hold of fontina cheese try another easily melting cheese, such as gruyère

Method

1. For the tapenade: put the olives, garlic, basil leaves and olive oil in a small food processor and blend to a paste. Leave on one side.

2. For the ratatouille: soften the onion and aubergine in olive oil for 5 minutes without colouring.

3. Add the courgette and pepper and continue cooking for another 4-5 minutes. Stir in the tomatoes and garlic, turn up the heat to medium, and simmer for 7-10 mins until the tomatoes have softened. Scatter over the basil leaves.

4. For the escalopes: flatten each veal escalope with a meat mallet, or place escalopes between two sheets of cling film and flatten with a rolling pin.

5. Spread a thin layer of tapenade over one side of the veal escalope and top with small pieces of fontina cheese, whole basil leaves and roughly chopped sun blush tomatoes. Cover each escalope with another piece of veal.

6. Dust each escalope sandwich in flour, shaking off any excess, and then dip in beaten egg, and finally the breadcrumbs.

7. Heat the olive oil in a large frying pan and cook the escalopes in olive oil for about 3-4 mins on each side until golden. Drain on kitchen paper and serve with warm ratatouille and lemon wedges on the side.

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