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![[VIDEO] Perfect breaded escalopes](http://www.mydaddycooks.com/wp-content/themes/eVid/timthumb.php?src=http://www.mydaddycooks.com/vealescalopeicon.jpg&h=185&w=185&zc=1)
I think I enjoyed editing this video as much as any I have done in months. Archie was just on brilliant form – inquisitive, fesity, chatty and funny too. The result is one of my favourite videos in a long while. And undoubtedly one of the messiest!
We often “breadcrumb” things in our kitchen, be it fish, seafood, chicken, pork or, as in this case, veal. And I can tell you… there is nothing more fun than breading food in the kitchen! Messy, yes. Even very extremely messy but Archie and I always have fun when we do it. Not to mention that most kids love eating anything that is crispy and breaded!!
Veal can be pricey but my local butcher had some on very special offer and they were too tempting to refuse (ethically reared veal of course). The butcher flattened them out and I knew that 2 escalopes would be more than enough to feed the three of us.
Recently during my BBC radio show, the lovely Kate from The Five Fs Blog, tweeted to say that she finds that breading never quite works for her, that it is often soggy. The method I use is as classic as it gets – flour, then egg then breadcrumbs. You need to get a really good glue when you dip whatever you are cooking in the egg after the flour. That seems to ensure that the breadcrumbs stay well attached and it also seems to provide a good barrier between the meat or fish and the pan. I think this is what ensures that the breadcrumbs don’t go soggy…
In other news, I am now finally out of the bunker producing the exclusive content for the ebook version of my book. It has taken nearly two months but I really think the results will be worth all the effort. It will be available on May 26th from the itunes store – same date as the My Daddy Cooks hardback book, which is currently available to pre-order at the very tasty price of £11.05 from Amazon here.
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To make these breaded veal escalopes, I bought two veal escalopes from my butcher. They weighed a little under 400g in all and he flattened them out for me. If your butcher won’t do that for you, simply place the veal (or chicken/pork) escalopes between two sheets of clingfilm and give them a good whack with a rolling pin or other heavy object!
**A Note on Breadcrumbs** – I blitzed a load of Italian bread sticks in my food mixer to make my breadcrumbs. I also often use Matzo Meal, which acts as great breadcrumbs. Failing that, bakers or supermarkets always have breadcrumbs to give away from their bread cutting machines!
Preparation time 15 minutes
Cooking time 10 minutes
These quantities would serve a family of four.
2 x 250g veal escalopes (flattened) (or 3 chicken breasts, flattened).
4-5 tbsp plain flour, in a large bowl. You can season the flour with salt if you want…
2 eggs, gently whisked in another large bowl
5-6 tbsp bread crumbs
We served ours with green beans and some mini oven roast potatoes. Simply cut a couple of large potatoes into smallish cubes, toss them in oil and bake in a hot oven for 35-40 minutes until they are soft on the inside and crispy on the outside.
Just priceless! It's a great video, Nick. Bet the clearing up was fun, too!
it was a long long job Mags!
loved this vid. Hope you didn't get too much stick for making a mess! Delicious easy recipe – will be doing for family lunch this weekend. Great to see you both back.
Thanks Liz! Lovely to “see” you here as always
x”Nick Coffer's Weekend Kitchen”, 12.00-14.00 every Saturday on BBC Three Counties RadioThe “My Daddy Cooks” cookbook will be published by Hodder & Stoughton on May 26th 2011Web: <a href="http://www.mydaddycooks.comwww.mydaddycooks.com<br />Mobile: 07836 257390Twitter: @mydaddycooksFacebook: My Daddy Cooks Fan Page
Thanks Liz! Yes, easy recipe – shame about the mess! Jo says she is still finding crumbs in far flung parts of the kitchen!! x
Gorgeous! Mess = fun
xx
Love this video. Just like my little boy, me saying "Hang on" while he is grabbing everything before I can get there to help him! I don't let him touch raw meat. How do you make sure he doesn't put his fingers in his mouth? Have you talked to him about it? I love to try new things with my son in the kitchen. I've got him cracking eggs now after seeing Archie. Keep up the good work : )
Hi Victoria, it's not so much that I "make sure" he doesn't put his fingers in his mouth, I just remain vigilant to it. I guess when he was younger I used to tell him not to though! I may be wrong but I think it's only really with chicken that you need to be extra vigilant. Lamb/Beef/Veal dont hold too many dangers I suspect, as long as they are fresh. Same with fish too – again as long as it is very fresh. Good luck with the egg cracking! As you will have seen, it can be very hit and miss – with more emphasis on the "miss"!!!
Love it. And love the use of the word hooligan. I have one of those too. x
Loved it – as always, Nick. I haven't checked in with you in a while, but I do enjoy the light background on your blog now – so easy to read everything. I like your easy way with Archie – he'll love to cook his entire life because of these wonderful times in kitchen with Daddy. Nice hints about breading here, too.
Best!
Elaine
Hi elaine, lovely to hear from you. I am hopeful that Archie will enjoy cooking when he is older. Thing is though, this is not about turning him into a good cook. It still all about us having fun together and playing!! At very least I hope he will have great memories of our times in the kitchen when he was little
Love the video, Archie really enjoys cracking those eggs. xx
I make enough mess in the kitchen without my kids adding to it.
Seriously, thanks for the mention in the post. I really do struggle with breading all round. I will have to try this sometime and let you know how I get on. And the tip about the breadcrumbs – why have I not thought about that before?!
Liking the new angles
I hope you don't mind but I've just done a little Blog post about your new book, nip over to mine at http://ournewlifeinthecountry.blogspot.com/2011/0… to have a look.
Love the book.
Sue xx
Love the video and your concept. Think it's so important to introduce children to food and cooking as early as you can. Watched it with my little man and he kept saying AGAIN, AGAIN! Keep up the ggod work!
Finally – the secret to non-soggy, perfect breadcrumbs! We do homemade fishfingers in our house with polenta, but I always struggle to get the fish fully covered and non-soggy. Will now try flour first – thanks for the tip!