Veal escalopes with broad bean and radicchio tagliatelle
By: Ed Baines
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Veal escalopes with broad bean and radicchio tagliatelle
- Prep time:
- 20 mins
- Cook time:
- 15 mins
- Serves:
- 2
Ed Baines adds a dash of truffle oil to lemony broad bean and radicchio tagliatelle, and serves it with crumbed veal escalopes
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Ingredients
For the escalopes
- 2 x 200g veal escalopes
- 300ml Milk
- 1 Egg
- 250g breadcrumbs, preferably Japanese crumbs as they are lighter in texture
- 2 tbsp Olive oil
- 50g Butter
- salt and black pepper
For the tagliatelle
- 250g tagliatelle
- 1 tbsp Olive oil
- 1 radicchio, sliced
- 200g podded Broad beans
- 1/2 Lemon, grated zest and juice
- 50ml White wine
- 50ml vegetable stock
- 100g Butter
- 50g Parmesan, grated
- 1 tsp Truffle oil
- 1 Parsley, chopped
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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