Veal escalopes taste tender and light without a coating and need only the simplest cooking methods. They should be pounded until they are about 5 mm thick, which ensures they cook quickly. If this has not been done when you buy them, place each escalope in turn between two sheets of plastic wrap and beat it with a rolling pin; as the pin touches the escalope, let it slide from the center to the side of the escalope to stretch the meat.

To cook the escalopes, heat a little olive oil in a frying pan. When it is hot, add the escalopes, allowing each one plenty of room, and fry over a fairly high heat for about 3 minutes, turning once. Remove the escalopes and keep them warm while you deglaze the pan with a few tablespoons of white wine, lemon juice or cream.

For a change from escalopes, you could try using veal chops. Marinate them for 1-2 hours, if liked, then fry over a medium heat for 8 minutes or so, turning once. Veal chops can be partnered by more robust flavors such as eggplant, mushrooms, red or green peppers and tomatoes.

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