Veal Escalopes

Angela Hartnett gives a masterclass for veal, lightly fried in breadcrumbs with capers and parsley
By Angela Hartnett
Veal Escalopes
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 200 g plain flour
  • 4 eggs, beaten
  • 200 g stalewhite breadcrumbs
  • 4 x 150-200 g veal escalopes, hammered to thin sheets
  • 4 tbsp olive oil, plus extra for drizzling
  • Knob of butter
  • 2 tbsp chopped parsley
  • 2 tbsp capers, rinsed and finely chopped
  • 1 lemon, cut into quarters


1. Put the flour, eggs and breadcrumbs into three separate dishes and season each one.

2. Using tongs or a fork (fingers get very messy), take a veal escalope and put it in the flour, turning it so that both sides are well dusted. Shake off any excess, then dip it into the egg mixture.

3. Again, shake off the excess and then put it in the breadcrumbs, making sure both sides are evenly coated.

4. Set aside on baking parchment until ready to cook.

5. Repeat with the remaining escalopes. Once all the veal has been coated, do not leave or the breadcrumbs will become soggy and won't crisp up when fried.

6. In a large frying pan, heat 2 tablespoons of olive oil and the butter over a medium heat until bubbling. Carefully put the veal escalopes in the pan and fry gently for 3-4 minutes on each side, or until golden brown and crisp. Remove from the pan and drain on kitchen paper.

7. Drain off all the oil from the pan and heat the remaining 2 tablespoons of olive oil in it over a high heat. Add the parsley and capers, toss well, and pour over the escalopes. Drizzle with a little olive oil (optional) and serve with the lemon quarters.

Rate This Recipe