Italian Veal Escalope Recipe

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The Italian Veal Escalope Recipe I show you in this post.

I will go into the basic possibilities of veal escalope preparation and give you a good overview.

My veal cutlet cooking video offers you a good instruction to cook yourself.

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1. Recipe Italian Veal Escalope

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Italian Veal Escalope

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 726
Total Time 20 Min.
Preparation Time 5 Min.
Cook Time 15 Min.

Simple guide to prepare escalopes of veal.

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italian veal escalope recipe image
Italian Veal Escalope Recipe Image © Thomas Sixt


2 pc veal escalopes
2 tbsp wheat flour (alternatively gluten-free flour or corn starch)
1 tbsp Sunflower oil
3 tbsp pine nuts
1 pc Shallot
1 pc garlic
40 g butter
1 tbsp capers
10 pc black and green olives
1 pc anchovies
60 ml Martini
80 ml dry white wine
120 ml chicken broth
some Salt
some Pepper


Prepare cutlet

If necessary, lightly plate the veal escalope, then season on both sides with salt and pepper and turn in flour.

Then fry with some sunflower oil in the pan on both sides.

Fry cutlet

After turning the veal cutlet, add the pine nuts and roast with them.

Then add the finely diced shallot and garlic in one piece for flavouring.

Prepare sauce

Add a little butter to the pan, capers, olives and anchovies.

All ingredients in the pan briefly take taste, deglaze with Martini and white wine, fill with broth and cook briefly for a few minutes.


Arrange veal escalope with capers and olives, serve with some potatoes and spinach leaves.



2. Nutritional Values

3. Tips for Italian Veal Escalope Simply Delicious to Prepare

In general, you can prepare a veal escalope in natural or breaded form.

Both variations are good, just note that it makes a big difference during preparation whether you put your schnitzel “naturally” in the pan or breaded.

A breaded veal escalope is a Wiener schnitzel.

My Italian veal escalope is a natural escalope and is prepared with capers, olives and martini.

I think the Italian and Mediterranean “impact” is good to recognize and will please you.

My recipe is Mediterranean and summery!

Tip from Chef Thomas Sixt

4. Escalope Knocking Makes the Meat Tender

The unbreaded cutlet is usually just gently pounded or plated. Plating is the gentle way of pounding the cutlet and is done with a smooth plating iron or meat plater.

However, you can also use a saucepan.

The normal cutlet beater has a texture, by beating the meat is “chopped” depending on the intensity of the blow.

The meat structure is broken up, so to speak, and the schnitzel is later soft.

For veal cutlets “natural”, I recommend a cutlet from the back of veal or a cutlet from the topside, this meat is soft even without beating, or light plating is sufficient for a very good result.

Meat for veal escalope is optimal from the back or from the top shell.

I like to use a cast iron pan for frying cutlets, because the heat in this pan is much higher than in a coated pan.

You can add a clove of garlic and a sprig of thyme or rosemary while frying, both aromatics add additional subtle flavor to the preparation.

Your meat is virtually making an infusion of herbs 🙂

The Schnitzel Italian is a blast, a quick and delicious option!

Minute cook recommendation from Thomas Sixt
Veal escalope naturally roasted in a pan, from one centimetre thickness it is a veal steak.

5. Fry Veal Escalope Optimally and Prepare Sauce

The cooking time of the veal escalope depends on the thickness of the meat. A thin cutlet (0.5 cm) roasted at high heat is cooked in about 2 minutes per side.

A thicker cutlet (1 cm) requires 2-4 minutes on each side. Cooking test: raw meat yields softly when pressed, cooked meat yields firmly.

About the sauce: in my recipe I show a quick sauce with martini, white wine and chicken broth.

Combined with capers, olives, garlic and butter it creates a sensational flavor, strong, with a pleasant sweetness.

You can also make the sauce with a store-bought or homemade veal stock.

Boil down the veal stock from the jar to half, mix the sauce with cold butter and season this sauce with pepper and some dark chocolate.

The veal escalope without breading is a treat for the palate and a diet dish served without carbohydrates!

Nutritional advice from chef Thomas Sixt
Prepare your own Veal Stock, Recipe with Professional Instructions, Kitchen Story with Step by Step Pictures
Prepare your own Veal Stock, Recipe with Professional Instructions, Kitchen Story with Step by Step Pictures

6. Recommended Side Dishes with Veal Escalope

Since I am always asked about the side dishes, here are some ideas for the different Schnitzel variants.

To this schnitzel fit:

Baked potatoes, potato pancakes, mashed potatoes, buttered potatoes, thyme potatoes, croquettes,
glazed vegetables, asparagus from the oven, leaf spinach, broccoli, pea vegetables and cauliflower vegetables.

Baked potatoes that have been cooked crispy.
The ready-made oven potatoes.

7. More Schnitzel Recipes

Comments, Cooking Questions and Answers

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