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Italian Veal Escalope, Recipe with Video and many Chef Tips

By 23. October 2018 No Comments
recipe for italien style veal escalope

OTHER LANGUAGES: deGerman

Italian veal escalope I show in this article with step by step instructions and cooking video. I go into the basic possibilities of veal escalope preparation and give you a good overview. My cooking video offers you a good guide to cooking yourself. The recipe Italian veal escalope is at the end of the page. Please try this recipe and share it with your friends on Facebook, thank you!

1. Prepare Veal Escalope like in Italy

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. 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!

2. Simply prepare the Veal Escalope

The unplated cossette is usually only gently beaten or plated. Plating is the gentle method of pulp beating and is done with a smooth plating iron or meat plater. You can also use a saucepan. The normal Schnitzelklopfer has a structure, through the knocking, the meat is “chopped up” according to blow intensity. The meat structure is broken open, so to speak, and the schnitzel is later soft. For veal escalope natural I recommend you a escalope of veal back or topside, this meat is also soft without tapping, or light plating is sufficient for a very good result.

Kalbsschnitzel roh auf einem Brett.

Meat for veal escalope is optimal from the back or from the top shell.

3. Veal Escalope natural without Breadcrumbs

The escalope is usually lightly plated, seasoned with salt and pepper shortly before roasting and then fried in clarified butter, sunflower oil or coconut oil. I like to use a cast pan for the schnitzel roast, 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 when you fry the veal escalope. Both aromatics give the escalope an extra fine taste.

The schnitzel italian is a taste firework and a delicious variation!

Kalbsschnitzel in der Pfanne mit Kräuter und Knoblauch.

Veal escalope naturally roasted in a pan, from one centimetre thickness it is a veal steak.

4. Breaded Veal Escalope

The classic is the Viennese Escalope – Wiener Schnitzel, breaded with flour, egg and breadcrumbs. Another variation is the veal escalope Parisian style. First season the beaten schnitzel, turn it in flour, then pull it through a beaten egg (refined with a little cream, salt, pepper, a little paprika) and then immediately float it in the pan, baked with plenty of fat. The Wiener Schnitzel recipe is explained in detail elsewhere. I’ll be happy if you cook it up and get a good schnitzel on your plate.

Kleine Wiener Schnitzel vom Kalb

Small Mini Wiener Schnitzel of veal, popular as finger food and especially tasty!

5. Veal Escalope Cooking Time

The cooking time of the veal escalope depends on the meat thickness. A thin schnitzel (0.5 cm) is roasted at high heat, cooked in approx. 2 minutes per side. A thicker schnitzel (1 cm) takes 2-4 minutes on each side. Cooking test: raw meat yields softly when pressed, cooked meat yields firmly.

6. Veal Escalope with Sauce

In my recipe I show a quick sauce with martini, white wine and chicken broth. In combination with capers, olives, garlic and butter a sensational taste develops, strong, with a pleasant sweetness. You can also prepare the sauce with a bought or homemade veal stock. Halve the veal stock from the glass, mix the sauce with cold butter and season with pepper and some dark chocolate.

schnitzel in Champignonsauce mit kartoffelpüree

Veal escalope prepared with mushroom sauce and mashed potatoes.

7. Video Veal Escalope Italian Style

In the video I show you the preparation of my recipe step by step. You can look over my shoulders while cooking and implement all the tips and tricks yourself.

The veal escalope without breading is a feast for the palate!

8. Side Dishes for Veal Escalope

Since I am asked again and again to the supplements, here immediately some ideas for the different Schnitzel variants.

8.1 Supplements Veal Escalope Natural

Natural veal escalope with parsley potatoes, thyme potatoes, croquettes, mashed potatoes, glazed vegetables, cooked or steamed or fried green and white asparagus, leaf spinach, almond broccoli or steamed root vegetables.

8.2 Side Dishes Veal Escalope – Schnitzel Viennese

Breaded veal schnitzel or Wiener Schnitzel with parsley potatoes and potato salad. I love the Wiener Schnitzel with a viennese style potato salad also fine is a Bavarian potato salad or a potato salad with mayonnaise.

9. Recipe Veal Escalope Italian Style

I think it has become a very interesting and exciting dish in terms of taste. Please cook it and write me your impression here or on Facebook.

recipe for italien style veal escalope
Italian Veal Escalope
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
talian veal escalope, prepared with capers, olives and martini. A chef recipe by Thomas Sixt with step by step instructions and cooking video.
Servings Prep Time
2 Persons 5 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 Persons 5 Minutes
Cook Time
15 Minutes
recipe for italien style veal escalope
Italian Veal Escalope
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
talian veal escalope, prepared with capers, olives and martini. A chef recipe by Thomas Sixt with step by step instructions and cooking video.
Servings Prep Time
2 Persons 5 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 Persons 5 Minutes
Cook Time
15 Minutes
Ingredients
  • 2 pc veal escalopes
  • 2 tbsp wheat flour
  • 1 tbsp sunflower oil
  • 3 tbsp pine nuts
  • 1 pc shallot
  • 1 pc garlic
  • 40 g Butter
  • 1 tbsp capers
  • 10 pc black and green olives
  • 1 pc anchovies
  • 60 ml Martini
  • 80 ml dry white wine
  • 120 ml chicken broth
  • some salt
  • some pepper
Servings: Persons
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Arrange veal escalope with capers and olives, serve with some potatoes and spinach leaves.
Recipe Notes

10. Calories

Nutrition Facts
Italian Veal Escalope
Amount Per Serving
Calories 726 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 15g 75%
Polyunsaturated Fat 10g
Monounsaturated Fat 13g
Cholesterol 186mg 62%
Sodium 1314mg 55%
Potassium 678mg 19%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Sugars 2g
Protein 45g 90%
Vitamin A 13%
Vitamin C 5%
Calcium 6%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

OTHER LANGUAGES: deGerman

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