Veal had a bit of a bad rep in the 80s, but that didn’t stop the veal escalope becoming one of my favourite things to eat when I was growing up. There used to be this great Italian restaurant called La Baita up the road from my folk’s place in North London that we’d to go to on a pretty regular basis. I pretty much always ordered the veal escalope, which was served with sauteed potatoes and deep fried courgette. Not exactly healthy, but very tasty.
This is a bit of a remix of that childhood favourite. The prep is a bit fiddly, but well worth it.
Ingredients
For the Veal
2 veal escalopes
Seasoned plain flour
Thyme, finely chopped
Breadcrumbs (enough to coat both escalopes – 250 ish g)
1 egg, beaten
For the Courgette & Potato Cake
1 large potato, grated
3 courgettes, grated
1 medium onion, finely sliced
