Pan-fried veal escalope with broad beans

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By: David Massey From: Good Food Bites

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This recipe is classed as easy

Rating 3.21 / 5 (24 votes)

Prep time:
5 min
Cook time:
5 min

For a speedy yet sophisticated meal try David Massey's pan-fried veal escalopes with a herb-laden white wine sauce


1. Defrost the broad beans, remove their outer skins and set aside.

2. Season the veal escalopes with salt and freshly ground pepper.

3. Heat the olive oil until sizzling hot in a large, heavy-based frying pan.

4. Dip the veal escalopes in the flour, coating well, then shaking off any excess flour.

5. Pan-fry the escalopes for no longer than 2 minutes each side. Transfer to a warmed serving plate and keep warm.

6. Add the white wine to the frying pan, stirring well to deglaze the pan, and cook briskly until reduced slightly.

7. Add in the broad beans and cook for 30 seconds. Add in the butter and whisk in. Finally add the mint, parsley and a squeeze of lemon. Season to taste with salt and freshly ground pepper.

8. Serve the veal escalopes with the white wine sauce at once.

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Latest Comment


The sauce really gives a complementary taste to the veal. I have also tried it using pork fillet & lime and it works equally well. On both occasions I served it with baby new potatoes.

Nigel Mort Nigel Mort  Posted 01 Sep 2009 10:11 AM