veal escalopes with aioli
 
 

Lindsey Bareham

There is something so pleasing about the crunch of a crusty, golden veal escalope. They go well with garlicky homemade mayonnaise, but a cheat’s version is ready in moments by stirring juicy crushed garlic into decent mayo from a jar. Serve with tomato salad or fresh garden peas.

serves 2, prep 25 min, cook 10 min

for the aioli
2 cloves of garlic
1 large egg yolk
1 tsp smooth Dijon mustard
150ml olive oil, plus a little extra
1 lemon

for the escalopes
100g bread without crust
1 egg
2 veal escalopes
Flour for dusting
2 tbsp olive oil
A generous knob of butter

First make the aioli. Ensure all the ingredients are at room temperature. Sprinkle the chopped garlic with a pinch of salt and crush to a smooth, juicy paste. Place the egg yolk, mustard and a generous seasoning of salt and pepper in a mixing bowl. Beat until thick. Stir in the garlic paste and add the oil in a thin stream, beating continuously, adding a squeeze of lemon juice, then more oil, until the mayo is thick and glossy. Keep cool.

Now for the escalopes. Blitz the bread to make fine crumbs. Transfer to a large plate. Whisk the egg in a shallow bowl. Dust the escalopes with flour, shaking away the excess. Swipe escalopes through egg, then press into the breadcrumbs. (I do all this, incidentally, using tongs). Heat 1 tablespoon of olive oil and half the butter in a frying pan. When hot, lay out one escalope and cook, adjusting the heat so nothing burns, for about 2 min a side until the egg has set, the crumbs have turned golden and the meat is cooked through. Transfer to a warmed plate and repeat the process with the second escalope. Serve with a dollop of aioli and a lemon wedge.