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Ingredients

• 2 x 200 g veal escalopes
• 300 ml milk
• 1 egg
• 250 g breadcrumbs, preferably Japanese crumbs as they are lighter in texture
• 2 tbsp olive oil
• 50 g butter
• salt and black pepper

• 250 g tagliatelle
• 1 tbsp olive oil
• 1 radicchio, sliced
• 200 g podded broad beans
• 1/2 lemon, grated zest and juice
• 50 ml white wine
• 50 ml vegetable stock
• 100 g butter
• 50 g parmesan, grated
• 1 tsp truffle oil
• 1 parsley, chopped

Description

Ed Baines Adds A Dash Of Truffle Oil To Lemony Broad Bean And Radicchio Tagliatelle, And Serves It With Crumbed Veal Escalopes

UK TV