Dry Aged Veal Escalope
Perfect for quick and easy meals
- Lean, tender and delicately flavoured
- Hand cut and trimmed to perfection
- Sear in a pan in minutes
Price per kg:
Savour these thin slices of mild, creamy veal. Flash fry as they are or coat in panko crumb for added crunch.
No one else dry matures veal like this, anywhere in the world! It has been a passionate pet project of mine. In fact, each and every one of these dry aged veal products is personally hand cut by myself, and no one else.
1. Prepare the meat
About 20 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper.
Spread out your escalopes on a tray in a single layer. This will allow the meat to 'bloom' and come to room temperature.
2. Preheat your pan
Make sure your griddle or frying pan is preheated to a medium- high temperature before you start to cook your escalopes.
It should be hot enough that you hear a sizzle when you place the meat into the pan.
Using a pan which is not hot enough can cause toughness. Brush oil directly onto the escalopes.
3. Cook to your liking
Fry the escalope for approx. 1 minute per side.
Turn your escalope gently and only once to avoid letting out precious juices and drying out the meat.
Be careful not to overcook.
4. Rest your meat
During resting the juices move evenly through the meat and its full flavour and tenderness develops.
Place the escalope on a rack, cover loosely with foil and leave in a warm place for up to 3 minutes (e.g. a 60°C oven with the fan turned off).
5. Use a good steak knife
Use a razor-sharp unserrated steak knife and slice thinly across the grain.