Fried Veal Escalope with Tartar Sauce

Name: Fried Veal Escalope with Tartar Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.4 kg Veal escalopes (or cutlets); 150 g All-purpose flour; 4 pcs Large eggs; 200 g Breadcrumbs; 2 pinch Salt; 1 pinch Freshly ground black pepper; 500 ml Sunflower oil (for frying); 200 g Mayonnaise; 100 g Sour cream (20% fat); 100 g Dill pickles (finely diced); 1 tbsp Capers (finely chopped); 1 pc Shallot (finely minced); 1 tsp Dijon mustard; 1 tbsp Freshly squeezed lemon juice; 2 tbsp Fresh dill or parsley (chopped)

Difficulty

medium

Time

45m

Price Category

average

Calories

High

This classic fried veal escalope, often referred to as 'rántott borjúláb' in Hungarian cuisine, offers a delightful culinary experience with its perfect harmony of crispy breading and juicy meat. Inspired by the traditional Wiener Schnitzel, this dish is incomplete without a freshly prepared, creamy tartar sauce, which perfectly complements the richness of the meat with its piquant flavor. It's an ideal choice for a festive lunch or a special family dinner, guaranteed to be a crowd-pleaser. Prepare this simple yet elegant dish and impress your guests!

Steps

Prepare Tartar Sauce

In a bowl, combine mayonnaise, sour cream, finely diced dill pickles, chopped capers, minced shallot, Dijon mustard, and lemon juice. Season with salt and pepper, then stir in the chopped dill or parsley. Refrigerate for at least 30 minutes to allow the flavors to meld.

Prepare the Meat

Pound the veal escalopes thinly (about 3-4 mm thick) between two sheets of plastic wrap. Season both sides with salt and pepper.

Breading

Set up three shallow dishes: one with flour, one with beaten eggs (seasoned with a pinch of salt), and one with breadcrumbs. Dredge each veal escalope first in flour, then in egg, and finally press firmly into the breadcrumbs, ensuring it's fully coated.

Frying

Heat a generous amount of sunflower oil in a large skillet over medium-high heat. When the oil is hot but not smoking, carefully place the breaded escalopes into the pan (do not overcrowd). Fry each side until golden brown and crispy, about 2-3 minutes per side. Remove the cooked escalopes and drain excess oil on paper towels.

Serving

Serve the freshly fried veal escalopes immediately with the chilled tartar sauce. You can accompany them with lemon wedges, parsley potatoes, or a fresh salad.

	Per 100g	Per Serving 300g
Calories	350kcal	1050kcal
Protein	20g	60g
Fat	25g	75g
Carbohydrate	10g	30g
Fiber	1g	3g
Sugar	2g	6g

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meat

pan-fried

everyday

main course

crispy

Hungarian

all seasons

Hot

Fried Veal Escalope with Tartar Sauce

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Tartar Sauce

Prepare the Meat

Breading

Frying

Serving

Extra Tips

► For perfectly crispy breading, make sure the meat is not too thick and pat it dry thoroughly before breading.

► It's best to prepare the tartar sauce in advance so the flavors can meld, and serve it well chilled.

► When frying, don't overcrowd the pan; fry the escalopes in batches to ensure even browning and crispiness.

Nutrition