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How to prepare and cook breaded veal


For 2 servings:

2 pcs Dutch milk-fed veal chop OR
4 pcs Dutch milk-fed veal escalopes
200g breadcrumbs
200g unbleached plain flour
2 Farmer Brown eggs, beaten
100g Emmi clarified butter
Olive oil
Sea salt and fre
shly cracked black pepper

Cooking Method

  1. If using veal escalopes, cover each escalope in a cling wrap and use a meat hammer to tenderise each one. Skip this step if you are using veal chops. 
  2. Season veal on both sides with salt and pepper. 
  3. Coat both sides of the veal evenly with plain flour and remove any excess flour. 
  4. Then dip into the beaten eggs before coating with breadcrumbs. 
  5. In a deep pan, add clarified butter and some olive oil. When the oil is hot, place the veal in gently. Use medium high heat if using escalopes, medium low heat if using veal chops. Let it cook until both sides are golden brown.
  6. Place the escalopes onto paper towels so as to drain off the excess oil.


  1. Serve with a lemon wedge

Recipe from Ryan Huber, Huber's Butchery. Copyrights (C) Huber's Butchery

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