Riverford Wicked Leeks
Thyme and polenta breaded beef escalopes  recipe image

Print Thyme and polenta breaded beef escalopes

Escalopes are a quick and simple dinner to make. This version uses beef escalopes wrapped in a thyme and polenta crust, flash-fried for a speedy dinner. Use polenta with a rice or gluten-free flour to coat for a gluten-free option, but semi-dried breadcrumbs work just as well. Serve with seasonal veg and mashed potato or a vegetable risotto made with odds and ends from your veg box.


  • 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 & pepper


  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.
  2. Coat the escalopes first in the flour, then the egg, then the polenta mixture to coat them.
  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.

Cooks 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.
want to cook with fresh ingredients? try one of our award winning veg boxes