Description
Veal escalopes with roasted vegetables brings a simple, hearty meal straight to your dinner table that combines tender meat and caramelized vegetable flavors. Seasoned with herbs and baked until golden, this dish delivers maximum taste with minimal kitchen effort.
Ingredients
Scale
Main Protein:
- 4 veal escalopes
Breading Ingredients:
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- ¼ cup Parmesan cheese
- ¼ cup olive oil
- 2 tablespoons butter
- Salt
- Freshly ground black pepper
Roasted Vegetable Mix:
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 yellow squash
- 1 red onion
- 1 pint cherry tomatoes
- 4 cloves garlic
- ¼ cup olive oil
- 1 tablespoon dried Italian herbs
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 lemon
- Fresh parsley
- ¼ cup balsamic glaze
Instructions
- Organize your oven rack to the middle position and heat to 400F (200C). Grab a large baking sheet ready for vegetable roasting.
- Chop red and yellow bell peppers into 1-inch chunks. Slice zucchini and yellow squash into ½-inch rounds. Cut red onion into wedges. Keep cherry tomatoes whole.
- Toss 1 pint cherry tomatoes, 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, 1 yellow squash, and 1 red onion with 4 minced garlic cloves, ¼ cup olive oil, 1 tablespoon dried Italian herbs, 1 teaspoon salt, and ½ teaspoon black pepper in a large mixing bowl.
- Spread seasoned vegetables across baking sheet in a single layer without overcrowding. Roast at 400F for 25-30 minutes, stirring halfway through until edges caramelize and vegetables become tender.
- Prepare three shallow dishes for breading: first with ½ cup flour, second with 2 beaten eggs, third with 1 cup breadcrumbs mixed with ¼ cup Parmesan cheese.
- Place 4 veal escalopes between plastic wrap. Pound each to ¼-inch thickness using meat mallet.
- Coat each escalope first in flour, then egg wash, then breadcrumb mixture. Press crumbs gently to ensure complete coverage.
- Heat ¼ cup olive oil and 2 tablespoons butter in large skillet over medium-high heat until butter melts and foam subsides.
- Slide breaded escalopes into hot skillet. Cook 2-3 minutes per side until golden brown and internal temperature reaches 145F.
- Transfer cooked escalopes to wire rack lined with paper towels to drain excess oil.
- Arrange roasted vegetables on serving platter. Top with crispy escalopes.
- Drizzle optional ¼ cup balsamic glaze over vegetables. Garnish with chopped fresh parsley and lemon wedges.
Notes
- Breading works best when your ingredients are cold and you use a light touch to coat the veal without pressing too hard.
- Pounding the veal escalopes ensures even cooking and tender meat, so take your time and use gentle, consistent strokes.
- Roasting vegetables can vary based on their moisture content, so check them periodically and adjust cooking time if they seem to be browning too quickly.
- For a gluten-free version, swap wheat flour and breadcrumbs with almond flour and gluten-free breadcrumbs, which will maintain a similar crispy texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 33 g
- Saturated Fat: 8 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 135 mg