Veal Escalopes Roasted Vegetables: A Delicious and Easy Recipe

Veal escalopes with roasted vegetables: a symphony of flavors and textures that will transport you to a sun-drenched Italian trattoria with every bite. Imagine tender, golden-brown veal, pan-fried to perfection, nestled alongside a vibrant medley of colorful, caramelized vegetables. This isn’t just a meal; it’s an experience!

Veal escalopes, a classic of Italian cuisine, have a rich history rooted in the country’s culinary traditions. Often associated with special occasions and family gatherings, this dish represents comfort, warmth, and the joy of sharing good food. The beauty of veal escalopes with roasted vegetables lies in its simplicity. It’s a dish that allows the quality of the ingredients to truly shine.

People adore this dish for several reasons. The delicate flavor of the veal, enhanced by a light breading and a quick pan-fry, is simply irresistible. The roasted vegetables, bursting with natural sweetness and a hint of char, provide a delightful contrast in both taste and texture. And let’s not forget the convenience! While it feels elegant and sophisticated, this recipe is surprisingly easy to prepare, making it perfect for a weeknight dinner or a weekend feast. So, are you ready to embark on a culinary adventure? Let’s get started!

Ingredients:

• For the Veal Escalopes:
• 4 veal escalopes (about 4-6 ounces each), pounded thin
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 cup breadcrumbs (panko or Italian seasoned)
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons butter
• Salt and freshly ground black pepper to taste
• 1 lemon, cut into wedges (for serving)
• Fresh parsley, chopped (for garnish)
• For the Roasted Vegetables:
• 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
• 1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces
• 1 zucchini, cut into 1/2-inch thick rounds
• 1 yellow squash, cut into 1/2-inch thick rounds
• 1 red onion, cut into wedges
• 1 pint cherry tomatoes
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 tablespoon dried Italian herbs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup balsamic glaze (optional, for drizzling)

Preparing the Roasted Vegetables:

1. Preheat the Oven: First things first, let’s get that oven ready! Preheat your oven to 400°F (200°C). This high temperature will help the vegetables roast beautifully and caramelize slightly.
2. Prepare the Vegetables: While the oven is heating up, prepare all your lovely vegetables. Wash and dry the red bell pepper, yellow bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes. Core and seed the bell peppers, then cut them into 1-inch pieces. Slice the zucchini and yellow squash into 1/2-inch thick rounds. Cut the red onion into wedges. Leave the cherry tomatoes whole.
3. Combine and Season: In a large bowl, combine all the prepared vegetables. Add the minced garlic, olive oil, dried Italian herbs, salt, and pepper. Toss everything together really well to ensure that the vegetables are evenly coated with the oil and seasonings. This is where the magic happens, so don’t be shy about getting your hands in there!
4. Roast the Vegetables: Spread the seasoned vegetables in a single layer on a large baking sheet. Make sure they’re not overcrowded, as this will cause them to steam instead of roast. If necessary, use two baking sheets. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly browned. I like to stir them halfway through to ensure even cooking.
5. Optional Balsamic Glaze: Once the vegetables are roasted, you can drizzle them with balsamic glaze for an extra touch of sweetness and tang. This is totally optional, but I highly recommend it!

Preparing the Veal Escalopes:

1. Prepare the Breading Station: Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs. In the third dish, combine the breadcrumbs and grated Parmesan cheese. Season each dish with salt and pepper.
2. Pound the Veal: If your veal escalopes aren’t already thin, place them between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4-inch thick. This will help them cook quickly and evenly. Be careful not to pound them too thin, or they will tear.
3. Bread the Veal: Dredge each veal escalope in the flour, shaking off any excess. Then, dip it in the beaten eggs, making sure it’s fully coated. Finally, dredge it in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere. Repeat with the remaining veal escalopes.

Cooking the Veal Escalopes:

1. Heat the Oil and Butter: In a large skillet, heat the olive oil and butter over medium-high heat. The combination of oil and butter will give the veal a beautiful golden-brown color and a rich flavor. Make sure the skillet is hot before adding the veal.
2. Cook the Veal: Carefully place the breaded veal escalopes in the hot skillet, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
3. Remove and Drain: Remove the cooked veal escalopes from the skillet and place them on a wire rack lined with paper towels to drain any excess oil. This will help them stay crispy.

Serving:

1. Plate the Dish: Arrange the roasted vegetables on a platter or individual plates. Top with the crispy veal escalopes.
2. Garnish and Serve: Garnish with fresh chopped parsley and serve immediately with lemon wedges. The lemon juice adds a bright, zesty flavor that complements the richness of the veal and vegetables perfectly.

Conclusion:

And there you have it! This recipe for Veal Escalopes with Roasted Vegetables is more than just a meal; it’s an experience. The tender, perfectly browned veal, paired with the sweet and savory roasted vegetables, creates a symphony of flavors that will tantalize your taste buds and leave you wanting more. I truly believe this dish is a must-try for anyone looking to elevate their weeknight dinner or impress guests at a special occasion.

But why is this recipe a must-try, you ask? Well, beyond the incredible taste, it’s surprisingly simple to prepare. We’ve broken down each step to ensure even novice cooks can achieve restaurant-quality results. The combination of high-quality veal and fresh, seasonal vegetables guarantees a dish that is both healthy and satisfying. Plus, the vibrant colors of the roasted vegetables make for a visually stunning presentation. It’s a feast for the eyes as well as the stomach!

Now, let’s talk about serving suggestions and variations. While this recipe is fantastic as is, there’s always room for a little personalization. For a heartier meal, consider serving the veal escalopes and roasted vegetables over a bed of creamy polenta or mashed potatoes. A drizzle of balsamic glaze adds a touch of sweetness and acidity that complements the richness of the veal. If you’re feeling adventurous, try adding a sprinkle of toasted pine nuts or chopped fresh herbs like parsley or thyme for an extra layer of flavor and texture.

For the vegetables, feel free to experiment with different combinations based on what’s in season and what you enjoy. Bell peppers, zucchini, eggplant, and red onion are all excellent additions. You can also adjust the roasting time to achieve your desired level of tenderness. Some people prefer their vegetables slightly crisp, while others prefer them softer.

Another variation you might enjoy is adding a squeeze of lemon juice to the vegetables after they’re roasted. The bright citrus flavor really enhances the natural sweetness of the vegetables and adds a refreshing touch. You could also try marinating the veal escalopes in a mixture of olive oil, garlic, and herbs before cooking them. This will infuse the veal with even more flavor and help to keep it moist and tender.

I’m confident that you’ll absolutely love this veal escalopes recipe. It’s a dish that’s both elegant and approachable, perfect for any occasion. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece.

I’m so excited for you to try this recipe and experience the deliciousness for yourself. Once you’ve made it, please don’t hesitate to share your experience with me! I’d love to hear about any variations you tried, what you served it with, and most importantly, what you thought of the taste. You can leave a comment below, tag me on social media, or even send me an email. Your feedback is invaluable and helps me to continue creating recipes that you’ll love. Happy cooking! I hope this becomes a new favorite in your household, just as it is in mine. Enjoy!

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