How Long To Cook Veal Escalope

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4 escalopes of Veal Milanese on a white plate with lemon wedges.

Veal Milanese is a quick and easy supper recipe for winter or summer. Use ethically-produced rose veal, fried in egg and fresh breadcrumbs.

4 escalopes of Veal Milanese on a white plate with lemon wedges.

Veal Milanese

Isn't it cruel to eat veal?

Veal is meat from young calves, slaughtered when they are about six months old. It's had an image problem for many years because of ethical concerns about the European white veal industry, where calves were housed in calves in crates so small they couldn't turn around. This practice was outlawed in the UK in 1990, so all the UK veal you buy has been humanely reared. In the EU crates have been banned since 2007.

What is British rosé veal?

British rosé (or rose) veal is a natural by-product of the dairy industry. (Did you ever wonder what happened to the male calves born in a dairy herd?) It has pink, not white, flesh and is tender and lean, with a delicate flavour.

British Rose Veal is backed by the RSPCA (see the RSPCA's Freedom Food scheme) and Compassion in World Farming and is stocked by most supermarkets. So it's perfectly acceptable to buy and cook, like any other meat.

What is Veal Milanese?

For Veal Milanese, you use escalopes which are thin slices of meat. You still need to bash the meat a little to make it more tender and to get it a bit thinner. This means that the cooking times are very short (7-8 minutes).

The Milanese part is coating the meat in flour, then beaten egg, and finally breadcrumbs before frying.

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Veal Milanese

Veal Milanese - veal escalope, fried in egg and fresh breadcrumbs.

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course: Supper

Cuisine: European

Servings: 4 servings

4 veal escalopes about 75-110 g each
100 g fresh white or wholemeal breadcrumbs
2 rounded tablespoons
60 ml white or wholemeal flour
2 eggs
Salt
Freshly ground black pepper
50 g butter
2 tablespoons olive oil (30ml)
2 lemons

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Large shallow dish (or a third plate)

Preparation:

Tenderise the veal escalopes and make them a little thinner by beating the pieces of meat.

Put an escalope between two pieces of clingfilm and gently pound it, using a rolling pin, being careful not to break the meat fibres – it just needs to be stretched a little.

If you have a metal meat hammer, you don't need the clingfilm
Make the breadcrumbs in a food processor or by grating the bread - you want fine breadcrumbs for this recipe

For the Veal Milanese:

Put the flour, seasoned with salt and pepper, on to a large plate
Break the eggs into a shallow dish, add salt and pepper, and lightly whisk with a fork
Tip the breadcrumbs on to another large plate
Line the plates up in that order
Dip each escalope, into the flour first, then the beaten egg and finally into the breadcrumbs
Make sure both sides are well covered at each stage
Shake off any excess breadcrumbs, and transfer the escalopes to a clean plate
Heat half the butter and oil in the frying pan and, when sizzling, add two of the escalopes to the pan
Cook for 3-4 minutes on each side or until crisp and golden brown
Drain on kitchen paper
Add the remaining oil and butter to the pan
Repeat with the other two escalopes
Serve with lemon wedges.

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