Veal Scallopini

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Veal scallopini, or escalopes, are very thinly sliced pieces of meat and are best suited to very quick cooking so that they don't dry out. Most commonly they are coated in breadcrumbs and shallow fried. Nigella's new book Nigellissima has a recipe for thin slices of steak, but she suggests that veal can also be used. The recipe is Beef Pizzaiola (p69) - the escalopes are quickly fried and served with a piquant pan sauce made from tomatoes, olives and anchovies. Escalopes can be expensive but this dish is also a great way to make a modest quantity of meat feed up to 4 people.

Another possibility is to use veal instead of chicken in Nigella's Chicken Scnitzel with Bacon and Wine (from Nigella Express, and see related recipe link).

It is important to mention that the veal should be humanely raised veal, also known as "rose veal". There is widespread revulsion at the idea of eating veal but it is crucial to know that humane organizations (such as Compassion In World Farming) say that it is fine to eat veal, so long as it is humanely raised; otherwise countless animals are needlessly destroyed.