Ingredients

Ingredients For the escalopes

• 4 x 150g/5½oz rosé veal fillets

• 30g/1oz plain flour, seasoned with salt and freshly ground black pepper

• 1 free-range egg, beaten

• 75g/3oz breadcrumbs

• 125g/4oz butter

• 1 garlic clove

• vegetable oil, for frying

For the Romesco sauce

• 5 plum tomatoes

• 8 garlic cloves

• 125ml/4½fl oz rapeseed oil

• 30g/1oz hazelnuts, roughly chopped

• 30g/1oz macadamia nuts, roughly chopped

• 5 peppers, chopped

• 1 red chilli, chopped

For the new potatoes

• 450g/1lb new potatoes, cooked and cooled

• 100g/3½oz unsalted butter

• 1 tbsp white wine vinegar

• 1 tbsp chopped fresh parsley

Description

Escalopes Of Veal Make A Quick Weekend Supper And Pair-up Well With This Delicious Recipe For Romesco Sauce.

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