Escalopes in a sesame crust
Fried veal escalopes in a crisp crumb coating with sesame seeds.
32 K 4/5 (1 reviews)
35 min.
Easy
8 people
8 IngredientsLast modified on: March 6th 2022
8 escalopes of veal
2.1 oz breadcrumbs
2.1 oz sesame seeds
2 teaspoons 
4 
8 tablespoons 
Times for this recipe
Preparation: 25 min.
Cooking: 10 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Prepare 8 escalopes of veal, rinse under cold running water and dry on absorbant paper. Salt and pepper on both sides.
Set aside.
Set aside.
Stage 2 - 4 min.
Prepare the crumb coating
In a bowl mix 2.1 oz breadcrumbs, 2.1 oz sesame seeds, 2 teaspoons flour, salt and pepper.
Stage 3 - 3 min.
Stage 4
To coat your escalopes, set up a production line by arranging all the elements in the order you will use them: first the escalopes, then the beaten egg, the crumbs in a wide dish, and a plate at the end.
Note that I'm right-handed. If you are left-handed, arrange everything the other way round (final plate on the right).
Note that I'm right-handed. If you are left-handed, arrange everything the other way round (final plate on the right).
Stage 5
Coating the escalopes
Dip an escalope in the beaten egg...Stage 6
...then in the crumbs.
Stage 7 - 10 min.
Repeat this operation, then lay the escalope on the end plate.
Coat all the escalopes like this.
Coat all the escalopes like this.
Stage 8 - 1 min.
Cooking the escalopes
Put a frying pan on high heat and pour in 8 tablespoons oil.When good and hot add the escalopes...
Stage 9 - 10 min.
...and fry on both sides until nicely browned.
Turn down the heat slightly and leave on medium heat to finish cooking through.
Turn down the heat slightly and leave on medium heat to finish cooking through.
Stage 10
Serve with your choice of accompaniment. Here it is white rice.
Remarks
You can use pork instead of veal if you prefer.
It is quicker just to dip the escalopes once, but the coating will not be as crisp.
It is quicker just to dip the escalopes once, but the coating will not be as crisp.
Keeping: Should be eaten as soon as possible while the coating is still crisp.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 200 RDI=80 % | 50 RDI=5 % | 260 RDI=40 % | 3,340 RDI=170 % | 13,990 RDI: 170 % |
| Per 100 g | 20 RDI=6 % | 4 RDI=0 % | 20 RDI=3 % | 270 RDI=10 % | 1,110 RDI: 10 % |
| Per person | 20 RDI=9 % | 6 RDI=1 % | 30 RDI=5 % | 420 RDI=20 % | 1,750 RDI: 20 % |
How much will it cost?
- For 8 people : 17.30 €
- Per person : 2.20 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Breadcrumbs
Like these other recipes: Zucchini ripiene, Crab Cakes, Spicy mustard cauliflower cheese, Manou's zucchinis garnished, Fish in a seed crust, ... See them all 19
Sesame seeds
Like these other recipes: Seeded loaf, Crispy rolls with chicken and leek, Bacon rolls, Hamburger buns, Black sesame flan, ... See them all 23
Escalope of veal
Like these other recipes: Involtinis, Wiener Schnitzel, ... See them all 2
Oil
Like these other recipes: Pears and caramelised walnut samosas , Pancake batter, Escalope cordon bleu, Pork chops in the oven, Comtois surprise bread, ... See them all 96
Other recipes you may also like
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.February 21th 2011213 K3.7 20 min.
Crunchy Cauliflower Salad with Lemon
Crunchy slices of cauliflower and radish in a delicately flavoured lemon mayonnaise.March 11th 201861 K4.6 20 min.
Spicy seafood plancha
A mix of diced fish and uncooked prawns marinated with spices and then simply cooked on a plancha. The fish benefits from the acidic citrus note provided by the lime, and the prawns from a little vinegar.March 11th 201851 K 1 hour 35 min.
Beurre d'escargot
Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven. In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.November 7th 201877 K3 55 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020343 K5 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.