Recipe: Farmer's Veal Escalope Cantalou Style

Name: Escalope de veau fermier a la cantalou
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Yield: 4 portions
Ingredients: 4 escalopes de veau Fermier ou Sous la Mère de 120 g environ battées (aplaties).20 cl de lait entier20 g de poudre de cèpes ou cèpes secs concassés50 g de chapelure80 g de vieux cantal râpé50 g de poudre de noix50 g de farine de maïs1 oeuf entier60 g de beurre et un trait d'huile de tournesol1 jus de citron non traitésel fin et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 4.4/5 (12 reviews) Meat

Prep 20 min

Cook 20 min

Rest 1h

Total 1h40

Servings 4 serv.

Ingredients for 4 servings

4 farmer veal escalopes or "Sous la Mère" of approximately 120 g each, beaten (flattened).
20 cl whole milk
20 g porcini powder or crushed dried porcini
50 g breadcrumbs
80 g aged cantal cheese, grated
50 g walnut powder
50 g cornmeal flour
1 whole egg
60 g butter and a splash of sunflower oil
1 untreated lemon juice
fine salt and freshly ground pepper.

Step-by-step directions

1- In the morning for midday
a) On a plate arrange your escalopes, salt and pepper them
then sprinkle with porcini powder and pour your milk over them and refrigerate for 2 hours.

2- Drain your escalopes and in 3 plates or dishes arrange in the first the flour, in the second the egg that you will have beaten with the milk from the marinade and in the third the cantal, breadcrumbs and walnut powder well mixed.

3- Then coat the escalopes following this order: flour then egg and finally bread them in the last mixture.

4- In a large pan melt your butter with a splash of oil, when it is foamy place your escalopes in it and cook gently 6 minutes on each side then turn off the heat, cover and let rest like this for 15 minutes.
Arrange your escalopes on hot plates, put your pan back on the heat and deglaze with your lemon juice and coat your escalopes with it.
Serve for example with tagliatelles coated in walnut butter or spinach wilted with crushed hazelnuts.

Chapelure Cantal