breaded veal escalope

Enviedeplus suggests a tasty and quick breaded veal escalope recipe that can be combined with any side that you prefer. An ideal dinner plate.

Ingredients (serves 4 people)

  • 50 g | 1 ¾ oz | ½ cup plain (all purpose) flour
  • ¼ tsp salt
  • Freshly ground pepper
  • 4 rose veal escalope, approx. 150 g each
  • 1 large egg
  • 50 g | 1 ¾ oz | 1 cup fine dried breadcrumbs
  • Vegetable oil or lard, for frying
  • To serve:
    Lemon wedges

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  1. Place the flour, salt and pepper in a bowl and the breadcrumbs in another bowl.

  2. Place the escalope between sheets of cling film and pound with a meat mallet or rolling pin to a thickness of about 5mm|1/4".

  3. Beat the egg.

  4. Coat the escalope in the flour and shake off the excess.

  5. Dip in the beaten egg, allowing the excess to drip off.

  6. Dip into the breadcrumbs until coated on both sides.

  7. Heat the oil or lard in a frying pan, to a depth of 2.5cm|1". When the fat is hot, cook the schnitzel 2 at a time for 3-4 minutes on each side until crisp and golden.

  8. Drain on absorbent kitchen paper. Serve with lemon wedges.

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