Page title and description

Thyme and polenta breaded beef escalopes
Meat mains
Thyme and polenta breaded beef escalopes
Cook's notes
You can use pork or rose veal for this dish, or make a chicken version stretching two chicken breasts to serve four by slicing across to make 4 thinner pieces, beaten out between sheets of clingfilm using a meat mallet or rolling pin. If using poultry or pork, make sure the escalopes are fully cooked through; you can whack them in the oven for 5 mins or so once they're fried and golden just to make sure.Ingredients
- 1 large egg, 2 if small
- 4 tbsp plain or rice flour
- 100g polenta
- 50g parmesan, grated
- 2 tbsp fresh thyme leaves, or 2 tsp dried
- 4 beef escalopes
- oil for frying e.g. sunflower
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
5 min
PT5M
-
Step 1
Put the flour onto a plate and mix with a little salt and pepper. Crack the egg(s) into a shallow bowl and beat white and yolk together. In a separate shallow bowl, mix the polenta, parmesan and thyme leaves. -
Step 2
Coat the escalopes first in the flour, then the egg, then the polenta mixture to coat them. -
Step 3
Heat a thin layer of oil in a large frying pan. Add the coated escalopes and fry them on a medium-high heat for 2-3 minutes on each side, until lightly golden and crisp.