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Veal escalopes with garlic breadcrumbs
Veal escalopes with garlic breadcrumbs
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Start your week right with a healthy veal dish topped with juicy roasted tomatoes and garlic sourdough crumbs for a crispy golden finish.
Ingredients:
  • 400g grape tomatoes, halved
  • 3 x 2cm-thick slices day-old sourdough or pasta dura bread, torn
  • 2 garlic cloves, crushed
  • 13.80 gm extra virgin olive oil
  • 4.60 gm olive oil
  • 6 (about 600g) thin veal steaks, halved crossways
  • 80g Baby Mesclun salad leaves
Instructions:
  • Preheat the oven to 180°C and line a baking tray with non-stick baking paper. Place the tomatoes cut-side up on the tray, season with salt and pepper, and bake for 20 minutes until lightly browned.
  • Combine the bread, garlic, and extra virgin olive oil in a food processor bowl and pulse until coarsely chopped.
  • In a large non-stick frying pan, cook the breadcrumb mixture over medium heat, stirring occasionally, for 4 minutes until crispy and golden. Transfer to a plate to cool. Wipe the pan clean with a paper towel.
  • Heat the olive oil in a hot frying pan. Sear each piece of veal for 1 minute on both sides. Place on a plate and cover with foil. Repeat with the rest of the veal.
  • Plate the veal, sprinkle with the breadcrumb mixture, top with tomato slices, season with pepper, and serve alongside fresh salad leaves.

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