Valentine Warner's Recipe: Veal Holstein

A cracking accompaniment to a Hepple and tonic, this makes for a very fun summer brunch, music in the background and doors open onto a sunny garden.

  • 2x 100g British rose veal escalopes
  • 2 tbs sifted plain white flour, seasoned generously with salt 
  • 1 medium egg, beaten
  • Splash of cream 
  • 1 generous tsp Dijon mustard
  • 100g good dry breadcrumbs
  • 2 tbs grated parmesan cheese
  • Good grind of black pepper
  • 75 g butter
  • 1 tbs olive oil 
  • 2 eggs 
  • 6 anchovies roughly chopped 
  • 1 large clove of garlic, very  finely chopped
  • Juice of half a medium lemon
  • 1 tbsp finely chopped tarragon 
  • 1 tbsp chopped parsley
  1. Mix the flour and salt on a plate. Put the breadcrumbs with the parmesan and pepper on another plate.
  2. Beat the egg together with the mustard and cream in a wide shallow bowl.
  3. Pat dry the veal with kitchen paper then dredge it in the flour, lightly spanking off any excess.
  4. Turn the veal through the egg mix and then roll in the breadcrumbs making sure of an even coating.
  5. Melt the butter and olive oil together in a pan over a low-medium heat. When it starts to foam fry the veal, turning when crispy and deep golden on the underside. Do the same to both sides taking care not to burn the butter.
  6. Just before the veal is ready, fry the two eggs in oil in a separate pan. Ensure a crispy bottomed white and soft runny yolk.
  7. Transfer the veal to two plates and crown with the eggs.
  8. Working quickly stir the anchovies and garlic into the butter and cook for about thirty seconds before squeezing and mixing in the lemon juice.
  9. Stir the herbs through and spoon the butter over the veal and eggs.
  10. Serve with an extra wedge of lemon and salad.