• Veal Escalopes
  • Veal Escalopes
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Veal Escalopes

Veal Escalopes

£5.10
£5.10
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Discover the Delight of Veal Escalopes

Indulge in the exquisite taste and tender texture of our premium veal escalopes. These delicious cuts of meat are perfect for a wide range of culinary applications, making them a favourite among chefs and home cooks alike. Whether you're preparing a gourmet meal for guests or a simple weekday dinner, veal escalopes ensure outstanding flavour and versatility on your plate.

Our veal escalopes are sourced from high-quality farms, where the cattle are raised in a humane and sustainable environment. This attention to quality not only enhances the flavour but also provides peace of mind that you are serving the best to your family and friends.

nutritional Information

Serving Size100 g
per serve% RI*
Energy444 kj5%
106 kcal
Fat1.70g2%
Saturated Fat0.000g0%
Carbohydrates0.00g0%
Sugar-
Protein22.70g45%
Salt-
* Reference intake of an average adult (8400 kJ / 2000 kcal)

ingredients

Cooking Inspiration

Ingredients

40 ml vegetable oil organic
1 kg potatoes organic, floury variety such as Maris Piper, Desiree or King Edward
1 sprig of fresh rosemary organic, leaves only
2 garlic cloves organic, peeled and crushed
Small dash salt
1 dash black pepper organic, fairtrade, freshly ground
4 Rose Veal Escalopes about 200g each
300g button mushrooms organic, sliced
300ml single cream organic
500 g broccoli organic, or other green seasonal vegetables

Method

Pre-heat the oven to 220°C/425°F/gas mark 7. Pour the oil into a roasting tray and heat in the oven. Meanwhile, bring a pan of lightly salted water to a boil. Peel and chop the potatoes into 2cm cubes, bring back to a boil then simmer for 3 minutes.
Tip the potato cubes into the heated roasting tray, add the rosemary and garlic, season with black pepper and give it all a quick stir. Roast in the oven for 20 - 25 minutes then remove and keep warm.
Meanwhile, add a little oil to a large frying pan. Season the veal on both sides and pan-fry each steak over high heat for 2 - 3 minutes on each side, depending on thickness. Remove to a plate, cover and keep warm. Veal is young beef so can be eaten rare, medium or well-done.
Add the mushrooms to the pan and stir fry in the meat juices until browned. Reduce the heat to medium and add the cream then simmer for around 3 minutes, stirring occasionally. Season with black pepper.
At the same time, simmer the broccoli for 4 - 5 minutes until tender.
Serve the veal with the mushroom sauce, rosemary potatoes and broccoli

Allergen Information

Dietary Preferences

  • Organic
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