How to Make Escalopes, Turkey, Pork, or Veal

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

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.]

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.

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.

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.

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.

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

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.