9 Comments to 'Breaded Veal with Asparagus and Sautéed Greens'
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Veal can be a contentious issue amongst food-lovers. And then there are the animal-lovers to consider too of course, but they tend to be a bit one-sided on this issue. However, for those of us who both love food and prefer to eat only ethically produced food, we are lucky that we can now buy British “rosé” veal, which is pink in colour and means that the calves have not been confined to small containers all their lives or fed iron- and fibre-deficient diets.
For many years I’ve maintained that “happy food is tasty food”, so am glad to find happy veal is becoming more widely available. Why they feel the need to market it as “rosé” veal is beyond me though; perhaps they think that French-sounding names for food are more likely to sound sophisticated and appeal to people more, which is ironic seeing that the British veal calves are raised to a much higher standard of welfare than those elsewhere in Europe.
Anyway, all that aside, Kerri bought a couple of slices of happy veal for dinner today. We breaded and fried these and served them with asparagus and sautéed spring greens, all of which turned out really well. The recipe for the veal went something like this:
2 happy, pink veal escalopes
2 cups breadcrumbs
1 tsp Dijon mustard
salt and pepper
olive oil for frying (1-2 tbsps)
Place some flour onto a plate. Beat the egg, season it with salt and pepper and then mix the mustard into it and place it onto another plate. Finely chop the parsley, then mix it into the breadcrumbs on a third plate and season the breadcrumbs with salt and pepper too.
Have a fourth, empty plate waiting (this recipe is heavy on plates if you hadn’t realised yet). Pat the veal escalopes dry with some kitchen towel, then dust them with the flour, patting off any excess. Then dredge them in the seasoned egg mixture and finally put them onto the breadcrumb plate, coating them well with the crumbs and pressing the crumbs well into it to make them stick. Then set aside on the empty plate.
Heat some oil in a frying pan over medium heat and when it is hot, add the breaded escalopes. Fry for 2-3 minutes on one side, then turn over and cook on the other side for the same amount of time. You might need to add a little more oil when turning them over if all the initial oil has been absorbed into the crumbs.
Then eat them. We found these really delicious. The seasoned crumbs and mustard complemented the veal perfectly and the taste of the veal was strong enough to stand up to the flavours, which we were initially worried up. As mentioned above, we served them with simply steamed asparagus and some spring greens that were shredded and sautéed in butter and garlic.