Veal Escalopes, English Rose, 6oz

English Rose Veal Escalopes are English rose veal escalopes – thinly sliced, naturally pink veal from British dairy calves raised outdoors on a natural diet. English rose veal has a more pronounced, slightly more robust flavour than white Continental veal. As a result, it suits the classic escalope preparations with a character that is distinctly British. Furthermore, escalopes are the most versatile of all veal cuts – they cook in under two minutes and suit an enormous range of preparations. In particular, English rose veal escalopes are the ethical choice for buyers who want to support British farming practices.

About English Rose Veal Escalopes

We source our veal from specialist producers in the Netherlands and from English rose veal farms in Britain. In particular, we select every supplier for welfare standards, breed and the quality of the finished meat. As a result, the veal we deliver meets a standard set by the finest European butchers and restaurant kitchens. Furthermore, modern veal production bears no resemblance to the practices that gave the ingredient a poor reputation. However, the distinction between production methods matters. In particular, Producers raise Dutch milk-fed veal on a diet of milk and grain in well-managed group housing. Additionally, English rose veal comes from British dairy calves raised outdoors on a natural diet, producing pink meat with a more robust flavour than white veal. That transparency about provenance is something we consider essential. That is why English Rose Veal Escalopes from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose English Rose Veal Escalopes From Us

Cooking veal well rewards a light touch above almost everything else. In contrast to beef, veal has a delicate flavour that aggressive seasoning or heavy sauces overwhelm quickly. As a result, the finest veal preparations are always simple. Furthermore, veal responds particularly well to butter, cream, white wine and lemon – the classic Italian and French kitchen combination. However, different cuts demand very different approaches. In particular, the loin, escalope and cutlet suit quick cooking at high heat and brief resting. Moreover, osso bucco, diced veal and tougher cuts transform completely with long, slow braising. Additionally, never serve veal as rare as beef. It benefits from cooking to a pale pink throughout. That gentle heat and light hand define the finest veal cooking.

How to Cook English Rose Veal Escalopes

To get the very best from English Rose Veal Escalopes:

• Place between two sheets of cling film and bat out to an even thickness of about 5mm.
• Cook in foaming butter over a high heat for 45 to 60 seconds per side. Escalopes cook very quickly and dry out fast if overdone.
• Furthermore, English rose veal escalopes make an outstanding piccata. Add lemon juice and capers to the pan immediately after removing the meat.
• Additionally, coat in seasoned breadcrumbs for a classic Wiener Schnitzel and fry in clarified butter or oil until golden.

Perfect Pairings

English Rose Veal Escalopes pairs beautifully with:

• Lemon juice and capers for a classic piccata or saltimbocca
• Breadcrumbs and clarified butter for Wiener Schnitzel
• Fresh sage and prosciutto for veal saltimbocca alla Romana
• A chilled Soave, Pinot Grigio or a dry Riesling alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the vacuum pack on arrival, pat dry and store loosely covered in the fridge. However, always bring to room temperature for 20 minutes before cooking. Delivered fresh, vacuum-packed and ready to cook.

However you cook it, English Rose Veal Escalopes brings a delicacy and quality that only carefully sourced, welfare-assured veal can deliver. Moreover, great veal cooking is always defined by restraint and the finest simple ingredients.