Veal Escalope in Pesto Coat

Rating: 3.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Spread a thin layer of mustard on both sides of the veal cutlets and season with salt and pepper.

In a soup plate, mix well egg, cream and pesto.

Chop the pine nuts. In a second soup plate, mix well with the breadcrumbs and Parmesan.

Put the flour in a sieve form. Dust the veal cutlets sparingly with it on both sides. Now turn them to begin with in the pesto egg, then in the breadcrumb mixture on the other side. Lightly press the breading until smooth.

In a non-stick skillet, heat the olive oil. Add the butter and fry until foaming. Fry the veal cutlets in it, in portions, for 1 1/2-2 minutes on each side, depending on thickness. Serve immediately.

Serve with tomato spaghetti, fried potatoes or possibly a risotto.

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