Recipe: Breaded veal in tomato sauce

Veal escalope

This dish is called ‘Schnitzel’ in Germany and ‘Escalope’ in France; in Malta we normally call it ‘vitella fil-panura’ (breaded veal). This is a popular dish in many countries and can be made with chicken, beef, pork etc.

Time: 1 hour

Serves: 4 people


  • 4/8 pieces of veal (800 g in total)
  • 100 g flour
  • 2 eggs
  • Tablespoon of water
  • 250 g breadcrumbs
  • 2 tablespoons Olive oil
  • 1 onion, thinly sliced
  • 4 cloves of garlic, chopped
  • 400 g tomato pulp
  • 1 Teaspoon sugar
  • 1 Teaspoon dry oregano
  • Salt and freshly ground pepper
  • Vegetable oil, to fry
  • 100 g Parmesan, grated
  • 2 tablespoons fresh parsley, chopped



  1. Heat the olive oil in a pan on a moderate heat and fry the onion until it becomes translucent. Add the garlic, the tomatoes, sugar and oregano, lower the heat and let it simmer for 15 minutes or until the sauce starts to reduce. Sprinkle with salt and pepper and stir.
  2. In the meantime, place the flour on a plate and add salt and pepper. Beat the egg with the water in a small bowl. Spread the breadcrumbs onto another plate.
  3. Place the pieces of veal separately between two pieces of cling film and flatten them with a rolling pin or a meat hammer to open them up. Coat the veal in flour individually and shake off the excess. Dip each one into the eggs, then coat them with breadcrumbs. Press down to make sure that the breadcrumbs coat the meat properly.
  4. Heat the vegetable oil into a large pan and fry the veal on both sides until they turn dark gold then place them onto some paper towels to absorb the excess oil.
  5. Heat the grill, place the veal on a baking try, cover it in tomato sauce and sprinkle with Parmesan. Place them under the grill until the cheese starts to colour slightly.
  6. Sprinkle with parsley and serve.

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