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Annabel Karmel
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Veal Escalopes with Tomato & Basil Sauce

An all time family favourite and Italian classic.

Nut-free
Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 4 portions
Great for:  Quick Family Recipes and Meal Ideas Kids - 2-4 Years Kids 4+ Years Grown Up Entertaining
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Ingredients

Tomato sauce

2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 x 400g tins chopped tomatoes
1 tbsp tomato puree
1 tbsp sundried tomato puree
1 tsp sugar
1/2 tsp dried thyme or 1 tsp fresh thyme
2 tbsp fresh basil, chopped
Salt and freshly ground pepper
4 thin veal escalopes (about 80-100g each)
2 eggs, beaten
150g fresh white breadcrumbs
30g Parmesan cheese, finely grated
2 tbsp parsley, chopped

250g spaghetti
Method
  1. Heat 1 tablespoon of olive oil in a saucepan. Add the onion and garlic and saute for 2 to 3 minutes. Add the tinned tomatoes, purees, sugar and thyme.
  2. Bring to the boil, cover with a lid and simmer for 20 minutes. Whiz the sauce to a puree using a hand blender.
  3. Cook the pasta according to the instructions on the packet. Drain and add to the sauce with the basil.
  4. If necessary, cover the veal with the clingfilm and bash it out to a thickness of about 4mm using a mallet. Season the veal and dip into the beaten egg. Mix together the breadcrumbs, Parmesan and parsley. Coat the veal in the breadcrumbs.
  5. Heat the remaining oil in a large non-stick frying pan. Fry the veal for 1 1/2 to 2 minutes on both sides until golden and just cooked through. Remove from the heat and rest for 2 minutes.
  6. Spoon some spaghetti onto a plate and serve with the veal on top.

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