Ingredients Jump to Instructions ↓

  1. 2 x 200 g veal escalopes

  2. 300 ml milk

  3. 1 egg

  4. 250 g breadcrumbs , preferably Japanese crumbs as they are lighter in texture

  5. 2 tbsp olive oil

  6. 50 g butter salt and black pepper

  7. 250 g tagliatelle

  8. 1 tbsp olive oil

  9. 1 radicchio , sliced

  10. 200 g podded broad beans

  11. 1/2 lemon , grated zest and juice

  12. 50 ml white wine

  13. 50 ml vegetable stock

  14. 100 g butter

  15. 50 g parmesan , grated

  16. 1 tsp truffle oil

  17. 1 parsley , chopped

Instructions Jump to Ingredients ↑

  1. Veal escalopes with broad bean and radicchio tagliatelle Method 1. Tenderise the veal chops by flattening them with a mallet between 2 sheets of food-grade plastic sheets.

  2. Lightly beat the milk and egg together and dip the chops in this milk mixture, before coating with the breadcrumbs. Leave on one side.

  3. For the tagliatelle, cook the pasta according to the packet instructions and drain.

  4. Heat the olive oil in a medium saucepan, add the radicchio and cook until softened. Add the broad beans, lemon zest, lemon juice, wine and vegetable stock. Bring to the boil and add the cooked tagliatelle, before reducing the heat. Finish with the butter. By now, you should have a rich, creamy sauce.

  5. While the sauce is cooking, heat the olive oil in a medium frying pan. Fry the escalopes for 3 minutes on each side. Add the butter to the pan when the escalopes are cooked and season with salt and pepper.

  6. Serve the veal accompanied by the tagliatelle and garnish with grated Parmesan, a drizzle of truffle oil and chopped parsley.


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