🥩 Veal Escalope
Escalope de veau is a thin slice of veal, pounded even flatter and pan-fried quickly in butter until lightly golden on the outside and still tender inside. The flavour is mild and delicate, lifted with a squeeze of lemon and a pinch of parsley. It is served hot with vegetables, salad or potatoes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 veal escalopes (about 150 g each)
- 15 g butter
- 1 tsp olive oil
- ½ lemon
- 1 tbsp chopped parsley
- Salt and black pepper
Method
- Place the escalopes between sheets of baking paper and pound them to about 5 mm thick.
- Season both sides with salt and pepper.
- Heat the oil and butter in a wide pan over medium-high heat until the butter foams.
- Fry the veal for 1–2 minutes per side until lightly golden; do not overcook.
- Squeeze over lemon juice, sprinkle with parsley and serve at once.
How to make it lighter
- Use a non-stick pan and halve the butter — 1 tbsp butter ≈ 100 kcal.
- Pair it with steamed green beans or a large salad instead of fries.
- Pound the meat thin: it cooks in two minutes and needs less fat.
History
Thin veal escalopes are a staple of classic French bistro and home cooking, and the technique is shared with Italian and Central European kitchens. The French word escalope refers to the thin, flattened cut rather than to one specific recipe.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →