Mid-week lunches can be a challenge for the time pressed. I often tailor my meals around what the kids have, omitting the bits I can’t countenance (macaroni and cheese – too much stodge for me midday) and including the more palatable (freshly made fish fingers or steamed veggies).
Escalopes or scallopine, thin slivers of meat such as turkey or veal, are the perfect subject for a quickly assembled meal. The slim slices are pounded with a mallet to about 1/8 of an inch thick, allowing them to be cooked in minutes. They’re low in fat and have proved a hit with the children too. What’s not to like? Slice them and bung ’em in a wholewheat wrap with salad, avocado and mayo if you prefer 🙂
- 2 escalopes of veal
- breadcrumbs – 1/2 a cup
- handful of parsley, chopped
- 1 tsp chilli flakes
- 1/2 tsp salt
- pepper to taste
- an egg, beaten
- Mix the breadcrumbs, parsley, chilli flakes and seasoning
- Dip the escalopes in the beaten egg
- Coat them in breadcrumb mixture
- Heat 3 tbsp canola oil in a pan
- Sear the escalopes for about 1 1/2 minutes a side.
- For anyone concerned about the pan-frying, spray with Pam and bake in a preheated oven at 200C for about 10 minutes
Couldn’t be simpler. Serve with a salad and a smile 😀