Veal Escalope
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Sliced thinly then beaten out to make thinner and more tender.
These tender, delicately flavoured veal escalopes can be bread crumbed. Add salt, pepper and lemon for flavour.
Dutch veal.
Allergens are stated in BOLD CAPITALS
100% Veal
To cook veal escalope, heat a heavy-based frying pan with a splash of oil over a medium-high heat. Season the veal with salt and pepper, then cook for approximately 2-3 minutes on each side, depending on thickness, until lightly browned and cooked through. Serve immediately with a fresh salad, roasted vegetables, or a light lemon and butter sauce for a tender and delicate meal.
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