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Of course, if you don’t want to use veal, you can definitely substitute. You could use pork or turkey, but you could also use chicken if you wish.

This was one of my favourite dishes as a child. For years, every time we went out to a restaurant, I would order Escalope Milanese. It reminds me of a happy childhood, old fashioned Italian restaurants where the owner and waiters knew you by name and served delicious home style yet excellent cuisine. Ahh, memories…

Serves 4


2 eggs
1 cup flour
1 cup plain dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
4 nice thinly sliced veal scallopine or escalopes
Salt and freshly ground black pepper
Canola oil for sautéing
1 lemon, cut into wedges


In a shallow dish, beat eggs
Pour flour into another shallow dish
Mix together the bread crumbs, basil, thyme and oregano in a third shallow dish
Season the veal with salt and pepper
Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess
Next, place the floured veal into the beaten eggs, coating completely
Place the veal into the bread crumb mixture and gently press crumbs into the veal
Set aside on large plate and continue with remaining veal slices
In a large skillet with high sides, heat the oil
Carefully place the pieces of breaded veal in the hot oil and sauté until golden brown on both sides, about 6 to 8 minutes total
Place cooked veal in oven to keep warm until all the pieces are cooked
Serve with lemon wedges and a rocket or arugula salad