Veal Escalopes Viennese Style (Escalopes de Veau Viennoise)
A traditional Viennese-style veal escalope dish with crispy breaded veal, served with a garnish of capers, eggs, and anchovies. This rich meal is ideal for a hearty dinner.
Nutrition Facts
Per Serving: Calories: 450 kcal, Fat: 28 g, Sodium: 550 mg, Carbohydrate: 20 g, Protein: 35 g
Descriptions
Veal Escalopes Viennese Style is a flavorful and elegant dish made with thinly pounded veal escalopes, coated in breadcrumbs and pan-fried to perfection.
Garnished with a decorative mix of capers, hard-boiled eggs, anchovies, and lemon, this dish is finished with a drizzle of brown butter. It is a delightful meal often accompanied by sautéed or crispy potatoes or spaghetti.
Directions
1- Set up your workspace (5 min):
Organize all the ingredients and tools.
2- Prepare the breadcrumb coating (5 min):
- Sift the breadcrumbs onto a plate. In another bowl, beat the eggs with salt, pepper, and a touch of oil.
- Place the flour on a separate plate.
3- Bread the veal escalopes (15 min):
- Trim and pound the veal escalopes thin between two sheets of plastic wrap.
- Dredge them in flour, dip in the egg wash, then coat them with the breadcrumbs, ensuring an even layer.
- Use the back of a knife to score a light grid pattern on the escalopes.
4- Prepare the garnish (20 min):
- Boil the eggs for about 10 minutes, cool, peel, and chop the whites and yolks separately.
- Slice the lemon into rounds.
- Stuff green olives with anchovy fillets and place them on the lemon slices.
- Chop the parsley and drain the capers.
5- Heat the veal stock (5 min):
- Simmer the veal stock until slightly reduced, and keep warm.
- Cook the veal (15 min):
- Heat a pan with oil and butter.
- Fry the escalopes, scored side down first, until golden.
- Flip and cook on the other side until done.
- Remove and season.
6- Plate the dish (5 min):
- Arrange the veal diagonally on the plate.
- Place the garnish decoratively around the veal (capers, eggs, parsley).
- Drizzle with brown butter and pour a bit of the veal stock around the escalopes.
- Top each escalope with a lemon slice, olive, and anchovy.
Note's
- Anchovy alternative: If you prefer a milder flavor, you can substitute the anchovies with small pieces of smoked salmon.
- Butter browning: When browning the butter, be sure to watch it closely to avoid burning. It should be golden with a nutty aroma.
- Serving suggestions: Serve with sautéed potatoes, spaghetti with tomato sauce, or a side of lightly dressed salad.
Ingredients
- 1.2 lbs veal escalopes (8 portions)
- 0.08 lbs butter
- 0.12 lbs flour
- 3 eggs, beaten
- 0.3 lbs breadcrumbs
- 3 hard-boiled eggs
- 0.18 lbs capers
- 0.08 lbs green olives, pitted
- 0.12 lbs anchovy fillets
- 1 lemon, peeled and sliced into 8 rounds
- 0.04 lbs parsley, chopped
- 0.20 cups veal stock
- 0.08 lbs butter (for browning)
- Salt and pepper to taste
- Peanut oil for frying
