[VIDEO] Perfect breaded escalopes | Nick Coffer | My Daddy Cooks

VIDEO - Perfect breaded escalopes

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.

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

  1. Roll the veal escalopes one by one, in the flour, covering them completely. Shake off any excess.
  2. Dip the escalopes in the egg, making sure that all the flour is covered and goes nice and gunky.
  3. Then immediately roll the stick escalopes in the breadcrumbs, ensuring that they get completely covered. If you have a few minutes to spare, the escalopes would benefit from a few minutes in the fridge, just so the coating firms up.
  4. Heat a good glug of olive oil in a large frying pan on a medium-high heat and fry the breaded veal escalopes for 4-5 minutes on either side. You may need to add a little oil when you turn them over. They are ready when they are golden on both sides and, of course cooked through.

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.