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.

Comments                        add a comment

Be the first to add a comment...

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 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

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Competitions: great prizes up for grabs
Real Italian food for real food lovers
Special offers on wine