Escalopes are lean and thin so only need to be seared quickly in a hot pan. Simply season well with salt and pepper, or alternatively marinade before flash frying.
Veal escalopes are also the base for a much-loved dish, veal Milanese. that is made with a veal escalope, and coated in breadcrumbs. After the thin escalope has been coated in breadcrumbs and fried until golden, it is often served with wedges of lemon and either spaghetti Pomodoro, a simple tomato and onion salad, or roasted herby potatoes.
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