Italian Veal Escalope Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
The Italian Veal Escalope Recipe I show you in this post.
I will go into the basic possibilities of veal escalope preparation and give you a good overview.
My veal cutlet cooking video offers you a good instruction to cook yourself.
Please try this recipe and share it with your friends on Facebook, thank you!
Table of Contents
1. Recipe Italian Veal Escalope
I think it has become a very interesting and exciting dish in terms of taste.
Please cook it and write me your impression here am End of page.
Italian Veal Escalope
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide to prepare escalopes of veal.
|2||tbsp||wheat flour (alternatively gluten-free flour or corn starch)|
|10||pc||black and green olives|
|80||ml||dry white wine|
If necessary, lightly plate the veal escalope, then season on both sides with salt and pepper and turn in flour.
Then fry with some sunflower oil in the pan on both sides.
After turning the veal cutlet, add the pine nuts and roast with them.
Then add the finely diced shallot and garlic in one piece for flavouring.
Add a little butter to the pan, capers, olives and anchovies.
All ingredients in the pan briefly take taste, deglaze with Martini and white wine, fill with broth and cook briefly for a few minutes.
Arrange veal escalope with capers and olives, serve with some potatoes and spinach leaves.
2. Nutritional Values
3. Tips for Italian Veal Escalope Simply Delicious to Prepare
In general, you can prepare a veal escalope in natural or breaded form.
Both variations are good, just note that it makes a big difference during preparation whether you put your schnitzel “naturally” in the pan or breaded.
A breaded veal escalope is a Wiener schnitzel.
My Italian veal escalope is a natural escalope and is prepared with capers, olives and martini.
I think the Italian and Mediterranean “impact” is good to recognize and will please you.
My recipe is Mediterranean and summery!Tip from Chef Thomas Sixt
4. Escalope Knocking Makes the Meat Tender
The unbreaded cutlet is usually just gently pounded or plated. Plating is the gentle way of pounding the cutlet and is done with a smooth plating iron or meat plater.
However, you can also use a saucepan.
The normal cutlet beater has a texture, by beating the meat is “chopped” depending on the intensity of the blow.
The meat structure is broken up, so to speak, and the schnitzel is later soft.
For veal cutlets “natural”, I recommend a cutlet from the back of veal or a cutlet from the topside, this meat is soft even without beating, or light plating is sufficient for a very good result.
I like to use a cast iron pan for frying cutlets, because the heat in this pan is much higher than in a coated pan.
You can add a clove of garlic and a sprig of thyme or rosemary while frying, both aromatics add additional subtle flavor to the preparation.
Your meat is virtually making an infusion of herbs 🙂
The Schnitzel Italian is a blast, a quick and delicious option!Minute cook recommendation from Thomas Sixt
5. Fry Veal Escalope Optimally and Prepare Sauce
The cooking time of the veal escalope depends on the thickness of the meat. A thin cutlet (0.5 cm) roasted at high heat is cooked in about 2 minutes per side.
A thicker cutlet (1 cm) requires 2-4 minutes on each side. Cooking test: raw meat yields softly when pressed, cooked meat yields firmly.
About the sauce: in my recipe I show a quick sauce with martini, white wine and chicken broth.
Combined with capers, olives, garlic and butter it creates a sensational flavor, strong, with a pleasant sweetness.
You can also make the sauce with a store-bought or homemade veal stock.
Boil down the veal stock from the jar to half, mix the sauce with cold butter and season this sauce with pepper and some dark chocolate.
The veal escalope without breading is a treat for the palate and a diet dish served without carbohydrates!Nutritional advice from chef Thomas Sixt
6. Recommended Side Dishes with Veal Escalope
Since I am always asked about the side dishes, here are some ideas for the different Schnitzel variants.
To this schnitzel fit:
Baked potatoes, potato pancakes, mashed potatoes, buttered potatoes, thyme potatoes, croquettes,
glazed vegetables, asparagus from the oven, leaf spinach, broccoli, pea vegetables and cauliflower vegetables.
7. More Schnitzel Recipes
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!