Veal Escalope

Thursday, 10th May 2012

I did manage to pound this escalope a bit flatter than it looks in this picture. Then I was stuck for a pan big enough to cook it, until I remembered the electric teppanyaki. Perfect for the job.
Got it nice and hot and did the lightly floured escalope for just 90 seconds on each side. It came off as stiff as a piece of board but, after resting for a few minutes, it was actually quite tender and juicy.
Simple pasta with a sauce of garlic, onion, tomato and a lot of oil.