This recipe was inspired by having a very full freezer! We bought part of a cow sometime ago and it has slowly been filling up our freezer after several visits to the farm! So Kristine, no cow pie yet but still cow related 🙂
It’s quite a simple recipe but with good results. Tasty, fairly healthy and resulted in very tender meat.
I used 4 small beef escalopes for two people. The escalopes were already pretty flat but you can always tenderise them more by wrapping them in clingfilm and hitting with a rolling pin (or a proper meat hammer if your kitchen is that well equipped!!!).
I put the two ends of a loaf of bread into a blender to get breadcrumbs. I mixed these with 50g of parmesan cheese and a handful of chopped parsley. Then I beat two eggs (well 1.5 after I managed to lose some on the floor, don’t ask me why!) and mixed with a little bit of lemon juice. I dipped the escalopes in the egg mixture and then coated in the breadcrumbs ready to be cooked.
I gently fried some slices of courgette and asparagus for approximately 5 mins. I cooked the escalopes in a little bit of oil for 3 mins on each side and served with a slice of lemon, some nice wine and candlelight 🙂 A perfect light meal!