Veal Escalopes with Tomato & Basil Sauce


Veal Escalopes with Tomato & Basil Sauce

Veal is a great alternative to beef. And it’s one of my favourite Italian dishes – it’s important to use good quality veal with this dish!


3 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
2 x 400g tins chopped tomatoes
1 tbsp tomato purée
1 tbsp sundried tomato purée
1 tsps sugar
0.5 tsps dried thyme or 1tsp fresh thyme
3 tbsp fresh basil, chopped
250 g spaghetti
4 x 80g thin veal escalopes
Salt & pepper
2 eggs, beaten
150 g fresh white breadcrumbs
30 g Parmesan cheese, finely grated
2 tbsp parsley, chopped


  1. Heat 1 tbsp of oil in a saucepan. Add the onion & garlic, sauté for 2–3 minutes. Add the canned tomatoes, purées, sugar & thyme. Bring to the boil, cover & simmer for 20 minutes. Blend the sauce to a purée.
  2. Cook the pasta according to the packet instructions. Drain & add to the sauce with the basil.
  3. Cover the veal with clingfilm & bash it out to a thickness of about 4 mm using a mallet.
  4. Mix together the breadcrumbs, Parmesan & parsley. Season the veal & dip into the flour & then the beaten egg. Coat the veal in the breadcrumb mixture.
  5. Heat the remaining oil in a non-stick frying pan. Fry the veal for 1½-2 minutes on both sides until golden & cooked through. Remove from the heat, rest for 2 minutes.
  6. Spoon some spaghetti onto a plate & serve with the veal on top.

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