EASY & NO MESS ESCALOPE PANEE

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Ramadan is coming soon & we have to prepare our kitchen to save as much time as possible when preparing fetar for our family. In my humble opinion, one of the best prepare-ahead dishes that is perfect for Ramadan is Escalope Panee!

Actually, I believe it’s an adults’ & kids’ favorite anytime of the year but the process of dipping the meat in flour, egg & breadcrumbs always turned me off! It’s time consuming, messy & boring! The below recipe is as easy as marinating the meat then coating it with breadcrumbs! Easy & fast with no mess!

The taste is AMAZING & the coating sticks perfectly to the meat! I don’t like adding spices to my escalope (unlike chicken) because I like to enjoy the taste of the meat but feel free to add any dried spices to the marinade or coating.

EASY NO MESS ESCALOPE PANEE

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients:

For the marinade:

  • 1 1/4 – 1 1/2 kg escalope thinly sliced 
  • 4 eggs
  • 1/2 cup flour
  • 1 large onion sliced into wedges
  • 2 tbsp mustard
  • salt & pepper

For the breading:

  • 1 1/2 cups breadcrumbs بقسماط
  • 3/4 cup yellow cornmeal دقيق درة أصفر
  • oil for shallow frying

Directions

  1. Whisk the eggs with the flour & mustard until the flour is totally dissolved & they form a batter thick enough to coat the meat. Toss the escalope & the onions with the batter until they are well coated. Season with salt & pepper. Cover & refrigerate for a couple of hours up to overnight.
  2. When you take the escalope out of the fridge, toss everything together again. Mix the breadcrumbs with the yellow cornmeal. Coat the escalope with the breadcrumb mixture; pressing well with your hands to make sure it sticks to the meat.
  3. Shallow fry in hot oil over medium low heat until golden brown.
  4. To freeze (raw): stack the escalope slices on top of each other; separating between them with a plastic bag so they don’t stick together. To cook: DON’T DEFROST! Shallow fry the FROZEN escalope in room temperature oil over high heat. Once bubbles start to form around the escalope, lower heat to low & fry on both sides until deep golden.

Notes:

  1. Veal escalope is not available in Egypt nowadays so ask your butcher to give you سكالوب كندوز صغير.
  2. The recipe can be halved or doubled.
  3. You can add any spices you want to the marinade or breadcrumbs.
  4. Local brands of yellow cornmeal دقيق الدرة الأصفر are found in all large supermarkets.

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