Veal Escalopes

Our Breaded Veal Escalopes are super tasty and fun to make, with the recipe below serving 4.  Why not give it a try!

  • 1 pack of Waitrose & Partners Veal Escalopes
  • 6 Free Range British White Eggs
  • 150g Cooks Ingredients Panko Breadcrumbs
  • 4 Heaped tablespoons of Plain White Flour
  • 250g Tenderstem Broccoli Tips
  • 500g Waitrose & Partners Parmentier Potatoes


  1. Cook the Waitrose & Partners Parmentier Potatoes as per pack instructions
  2. Crack 2 eggs into a dish and lightly beat them together with some salt and cracked black pepper
  3. Tip the breadcrumbs on to a large plate and put the flour, seasoned with salt and freshly milled black pepper, on to another plate.
  4. Dip each escalope, first into the flour, then the beaten egg and then into the breadcrumbs, shaking off the excess breadcrumbs as you go, and transferring the breaded escalopes to a clean plate.
  5. Pre-heat a suitably sized pan of water for the tenderstem broccoli
  6. As the potatoes near the end of their cooking, pan fry the breaded Veal Escalopes for 4-6 minutes (as per pack instructions) and allow to rest for a couple of minutes.
  7. This gives you time to cook the broccoli in the pan of boiling water for 3-4 minutes.
  8. Finally, shallow fry the remaining 4 eggs to complete the dish and serve on top of the veal escalopes.

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