Breaded Rose Veal Escalopes ‘a la Holstein'
"The combination is incredibly satisfying - the crunch of the breadcrumbs, the juicy veal centre, the salty capers and anchovies and ooze of an egg. It’s also super quick, you’ll have dinner on the table within 15 minutes."
- Recipe created by award-winning cook and food writer Ed Smith (@rocketandsquash)
Breaded Rose Veal Escalopes ‘a la Holstein'
"The combination is incredibly satisfying - the crunch of the breadcrumbs, the juicy veal centre, the salty capers and anchovies and ooze of an egg. It’s also super quick, you’ll have dinner on the table within 15 minutes."
- Recipe created by award-winning cook and food writer Ed Smith (@rocketandsquash)
- Serves: 2
- Prepare: 10 Minutes
- Cook: 15 Minutes
- Difficulty: Medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC ROSE VEAL?
With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.
Ingredients
- 2 x 150g rose veal escalopes
- heavy pinch of flaky sea salt
- 80g plain flour
- 3 eggs
- 1 tbsp milk
- 30-40g panko breadcrumbs
- 4 tbsp cold-pressed rapeseed oil
- 60g salted butter
- 2tbsp small capers
- 4 salted anchovy fillets in oil
- 2 handfuls of watercress
- oven chips (optional)
Method
- If the veal is more than 1cm thick, or uneven in places, use a rolling pin or meat tenderiser to flatten it a little. Season both sides of each escalope generously with salt
- Measure the flour, 1 egg and the breadcrumbs into three separate, flat containers (rimmed plates will do). Add the milk to the container with the egg and whisk to combine, Dredge each escalope in the flour, then egg, then breadcrumbs until well-coated
- Find a heavy-bottomed frying pan in which the escalopes will fit (not too snuggly, nor with loads of space around them). Place this over a medium-high heat, add the rapeseed oil and let that warm almost to smoking. Drop a breadcrumb or two in - if it fizzes and turn bronze, carefully add both escalopes to the pan and fry for 1 minute without touching it. Flip both and fry for 1 minute more, before adding 40g butter to the hot pan. Flip the escalopes again and, once the butter is melted begin to baste the tops of the escalopes. After 45-60 seconds, flip again, keep basting and cook until golden and crisp. 4-5 minutes in total should be about right
- Transfer the escalopes to plates. Fry 2 eggs in the remaining butter (you may prefer to use a smaller, clean frying pan), transfer those to the top of each escalope before briefly (30 seconds) frying the capers in the egg pan, and pouring those and any remaining browned butter over the top
- Add watercress and serve - with the oven chips if you have them
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC ROSE VEAL?
With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.
Frequently asked questions
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Working in harmony with nature, our organic dairy calves are reared to the highest welfare standards certified by the Soil Association who stipulate that the calves must have access to outdoor pasture in order to forage and express their lively natural behaviours. They live in small, sociable groups.
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In comparison to organic beef, the taste is tender and not as strong in flavour. Lean and with noticeably less fat, organic rose veal offers a melt-in-the-mouth texture with very little seasoning required.
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Our Friesian bull calves have access to grass that hasn’t been treated with any chemicals or pesticides, their diet is predominantly organic whole milk and nutrient-dense cake made from organic cereals and grain.
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Producing organic rose veal makes use of our surplus Friesian bull calves. They’re slowly reared for around 10 months and live outside as much as the weather allows, otherwise in an airy, straw-strewn barn. The name rose veal lends itself to the meat being tinted pink as the animals have access to pasture.