Escalope De Veau Du Chef Recipe

Tenderize and season

If your veal escalopes are uneven, place each between two pieces of plastic wrap and gently pound with a meat mallet until uniformly about 1/8–1/4 inch (3–6 mm) thick. Pat dry with paper towel. Season both sides of each escalope with 3/4 teaspoon of the salt and half of the black pepper, distributing evenly across the four pieces.

Set up dredging station

Place the 3 tbs flour in a shallow plate. In a separate shallow bowl whisk together the 2 eggs and 2 tbs milk until smooth. On a third plate combine the 1 cup plain breadcrumbs, 1/2 cup fine breadcrumbs (if using), remaining 1/4 tsp salt, and remaining black pepper; mix to combine.

Coat the veal

Working one at a time, dredge each escalope first in flour (shake off excess), then into the egg wash (let excess drip off), and finally press into the breadcrumbs so they are evenly coated. Place coated escalopes on a tray and let rest 5–10 minutes to help the coating adhere.

Heat pan

In a large heavy skillet (nonstick or stainless steel) over medium-high heat add 2 tbs olive oil and 2 tbs unsalted butter. Heat until butter foams and just begins to brown slightly but not burn; the pan should be hot enough that a few breadcrumbs sizzle on contact.

Fry the escalopes

Add the coated escalopes to the pan without crowding (work in two batches if necessary). Fry 2–3 minutes per side until the crust is golden brown and crisp and the veal is just cooked through (internal temperature ~145°F / 63°C if you use a thermometer). Adjust heat as needed so the crust browns without burning. Transfer cooked escalopes to a warm plate and tent with foil while you prepare the sauce or remaining batch. Add the remaining 1 tbs butter to the pan between batches if it looks dry.

Optional beurre noisette lemon sauce

Wipe out the pan lightly if too browned, then return to medium heat. Add 3 tbs butter for the sauce and, if using, 1 tbs minced shallot; cook briefly until fragrant (about 30 seconds). Swirl the butter and cook until it turns a light golden-brown and gives a nutty aroma (beurre noisette). If using, deglaze the pan with 2 tbs white wine or vermouth and reduce by half. Remove from heat and stir in 1 tbs fresh lemon juice and 1 tsp capers. Taste and add a pinch of salt if needed.

Plate and finish

Place a veal escalope on each warmed plate. Spoon the beurre noisette and caper sauce over the escalopes (or simply dot with the pan butter, lemon juice, and capers if you skipped the wine). Sprinkle the chopped fresh parsley over the escalopes and serve immediately with lemon wedges on the side.

Serving suggestions

Serve with buttered sautéed spinach, roasted baby potatoes, or a simple mixed green salad and crusty bread to complete the meal.