Veal Escalope 1kg Sliced – Cut from Topside of Dutch Calves
Veal Escalope 1kg – Sliced Delicate and Tender – Quite Delicious
Veal Escalope 1kg Sliced – Order Online or Call 07932 686498 to place an Order
Veal Escalope 1kg Sliced – High Quality – Beautiful and Tender.
We are pleased to offer our esteemed customers the finest selection of Veal Escalope.
Our expert butchers skillfully slice and prepare each piece to ensure the highest quality and utmost satisfaction.
Indulge in the exquisite tenderness and superior taste of our Veal Escalope, which is renowned for its exceptional quality and beautiful texture.
With each bite, experience the melt-in-your-mouth sensation that only comes from the finest cuts of veal.
Treat yourself to a culinary delight and elevate your meals with our premium Veal Escalope.
The most popular of veal cuts, this boneless quick fry steak has been cut thin for tenderness and subtle flavour.
Description
Veal Escalope is a soft and tender piece of meat with little fat that is cut from the topside of Dutch calves. Dutch calves live in spacious stables with plenty of daylight. The high-quality meat is created by the balanced diet given to the calves.
What is a Good Way to Cook Veal
There are two basic methods of veal cookery: dry or moist heat. Tender cuts can be prepared by dry or moist heat. Tender cuts including leg cutlets, veal patties, and rib or loin chops can be prepared by dry heating methods such as roasting, broiling, pan broiling, grilling or stir frying.
What cut is Veal Escalope
Veal escalope are one of the leanest cuts of veal you can buy. Cut from the topside muscle at the top of the leg, veal escalope have a medium grain giving plenty of character to the taste.
The most delicious flavour combinations
Would you like to try a real taste sensation at home? If so, why not cut the Veal Escalope open and stuff the meat with mushrooms and cream cheese? Or maybe you prefer a tarragon cream sauce? This combination offers a great meal without too much effort..
Escalope recipes
This is a thin slice of boneless meat, often beaten even thinner for the purposes of quick cooking. It’s cut from the leaner parts of certain animals, in particular veal, pork and turkey. It can also be used to refer to thick slices of fish with a strip of skin on one side. The classic method of preparing veal escalope’s is to coat them with breadcrumbs before frying them.
how to cook veal escalope
escalope veal
