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How to Make Escalopes, Turkey, Pork, or Veal

Updated on January 30, 2018
tonymead60 profile image

Italy and its food is something that Tony treasures. His recipes are filled with passion and a love of food.

In a crust of Parmesan cheese and breadcrumbs

This recipe would work just as well with turkey, veal or pork loin steaks or any other steak. It is simple but delicious.

Smell That Bread

two lovely loaves hot from the oven!!!
two lovely loaves hot from the oven!!! | Source

Home Made Bread

First make sure that everything else is prepared, because it cooks in no time at all. I made a small salad, some freshly picked peas and cut some fresh homemade bread to eat with it. [take a look at my bread recipe if you want to enjoy your own bread.]

Cheese, Breadcrumbs, fresh sage

mix the ingredients well before adding the meat
mix the ingredients well before adding the meat

Cheese Mix

Mix together about 2oz of grated Parmesan, [I use parmesan because it is easy to grate but also has a tangy taste that comes out well against the other flavours of this dish.] some fresh leaves of sage and 1oz of breadcrumbs. Do this on a shallow plate so that you can dip the meat in it.

You also need some plain flour on a plate.

Sage Grow Your Own

sage, it will grow pretty much anywhere.
sage, it will grow pretty much anywhere.

Herbs add so much to your meals.

If you like herbs try growing them on your kitchen window sill, it is very simple and they don’t take up much room. The seeds are easily available and are usually pretty cheap to buy.

Chef’s tip; grow them outside in pots in summer, and if you have too many leaves, cut them and roll them in cling film and then freeze. When you come to use them, they will still be nice and fresh for your cooking.

Lean and Tender

Beautiful escalopes. lean and tender
Beautiful escalopes. lean and tender | Source

Ready for the pan

the veal with covering
the veal with covering | Source

Beat the white of two eggs in a good sized bowl until frothy.

In a frying pan melt ½ oz knob of butter and add a little oil, I used almond oil when I made it this time but you can use any you prefer.

Now dip your veal one at a time into the flour; give it a good coating but shake off any excess. Now into the beaten egg and finally into your mixture of breadcrumbs and cheese, it should look pretty yummy already.

And into the pan; two or three minutes on each side should be enough, but make sure your crust has turned a golden brown and all the cheese is melted. It will give off a super aroma, a mix of butter and cheese, so enjoy the smells too.

Taste Test Your Oil

A word about oils. Buy very small bottles and try them for taste before you buy a big bottle. Olive oil really does vary in taste from region to region or from different countries. If you don’t like the flavour much, then it stands to reason that you are not going to really like anything you cook in it. I know that might sound obvious but I know lots of people buy on price rather than quality or flavour. Don’t forget you are what you eat, or so they say.

Eat and enjoy

Serve with salad, chips bread or a few vegetables. Or just some good bread

Rose Veal

The veal I’ve used for this is British Rose Veal, sensitively and carefully reared for eight months on thick straw bedding in loose housed, social groups, they are fed using newly-developed nutritional, fibre based feeds. This ensures that the meat is naturally very low in saturated fat, delicate in flavour, but also maintains good levels of Omega 3 and is wonderfully tender.

5 stars from 1 rating of Veal

Cook Time

Prep time: 45 min
Cook time: 35 min
Ready in: 1 hour 20 min
Yields: 2 scallops


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    • tonymead60 profile image

      Tony Mead 5 years ago from Yorkshire


      many thanks for the votes and comments. If I'm having scallps I usually cook it this way, because I really find it works very well.



    • LaThing profile image

      LaThing 5 years ago from From a World Within, USA

      Great recipe, nice and simple yet looks delicious! I love veal scallops but Never tried it with cheese coating though! Will try it soon :)

      Voting up, and awesome!

    • tonymead60 profile image

      Tony Mead 5 years ago from Yorkshire


      I love my window sill herbs, although the kitchen faces south and if I'm not vigilent they dry up because they are in small pots. I've some lettuce, cress, and radishs growing there too at the moment.

      The plates are our everyday set that were bought from the market. pastel-ly, hmmm that's an interesting description:}

      as always thanks for votes and calling by to view and comment.

      regards Tony

    • profile image

      Derdriu 5 years ago

      Tony, What a belly-rumbling, finger-licking, mouth-watering great recipe for veal scallops! In particular, I appreciate all the helpful, practical, useful tips such as the charming practicality of herbs being grown on a window sill. They add such color to the view and such scent to the kitchen.

      Additionally, I appreciate the serving suggestions. Your recommendations in the text sound delicious. But I'll go first with the closing picture although I'm wondering what you prefer in the way of drinks.

      Who makes your plates? They photograph so clean, clear and pastel-ly.

      Thank you for sharing, voted up + all.

      Respectfully, Derdriu

    • Wesman Todd Shaw profile image

      Wesman Todd Shaw 6 years ago from Kaufman, Texas

      Looks AWESOME!!!!!!!!!!!

      I dunno how vegetarians do it - I think that I eat mostly meat.

    • tonymead60 profile image

      Tony Mead 6 years ago from Yorkshire

      HI scarytaff

      many thanks for calling by, I used the same crust last night with pork steaks, it really is tasty and adds a new dimension to a steak.

    • scarytaff profile image

      Derek James 6 years ago from South Wales

      This sounds great, tonymead. Thanks for the recipe. Voted up.