Baked veal escalope with three choices of panade and roast potatoes

Baked veal escalope with three choices of panade and roast potatoes

Preparation

Method

Pound the meat to a thickness of 5 mm. Place the universal tray in the X BO and preheat to 180 degrees and 80 % humidity. Whiz the breadcrumbs, parsley and lemon zest in a blender until the crumbs are fully green. Season the escalopes with salt and pepper, then dip into the flour, followed by the beaten egg and finally the parsley breadcrumbs. You can also replace the breadcrumbs with amaranth or oats. Peel the potatoes and cut into 1 cm thick slices. Place in a bowl and mix with the oil, thyme, rosemary and rock salt. Fully coat the escalopes with clarified butter, place on baking paper on the universal tray together with the potatoes and cook in the oven for 12 minutes. Take care to spread the potatoes out in a single layer. Peel and slice the onion then add to the potatoes. Turn over the potatoes and escalopes and cook for another 5 minutes at 210 degrees and minus 20 % humidity. Garnish the cooked roast potatoes with parsley.

Serves two

  • 100 g veal escalope, 2 pieces à 50 g
  • For the panade: 6 tbsp breadcrumbs (from spelt rolls), 3 tbsp parsley, 1 organic lemon (zest)
  • For the alternative amaranth panade: 3 – 4 tbsp puffed amaranth
  • For the alternative oat panade: 40 g crunchy oats, ⅓ tsp sweet paprika, 1 tbsp olive oil
  • 2 tbsp spelt or rice flour
  • 1 egg
  • 600 g firm potatoes
  • 20 g clarified butter, room temperature
  • 2 sprigs of thyme or 1 tsp dried thyme
  • 2 sprigs of rosemary or 1 tsp dried rosemary
  • ½ tsp rock salt
  • 1 red onion
  • ½ bunch of coriander, chopped
  • Natural or sea salt, ground pepper

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