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Veal escalope with caponata and parsley & lemon linguine


  • 100 g natural breadcrumbs

  • 50 g finely grated Parmesan

  • Sea Salt & freshly ground black pepper

  • 4 British rose Veal escalope, about 170g each and 5mm thick

  • 50 g Plain Flour seasoned

  • 1 Egg beaten

  • 3 tablespoons Olive Oil

  • torn basil leaf

  • 50 g toasted Pine Nuts

  • For the caponata

  • 5 tablespoons Olive Oil

  • 1 Aubergine cut into chunks

  • 1 Onion peeled and chopped

  • 2 Stalks Celery chopped

  • 1 red pepper deseeded and chopped

  • Sea Salt & freshly ground black pepper

  • 5 large Tomatoes skinned and deseeded

  • 2 Cloves Garlic peeled and chopped

  • 2 tablespoons caster sugar

  • 1.5 tablespoons red wine vinegar or Balsamic vinegar

  • 100 g Olives pitted and sliced

  • 50 g Capers rinsed and drained

  • Lemon Linguine

  • 300 g fresh Linguine

  • 150 ml chicken stock

  • 125 g unsalted butter chilled

  • Grated zest and juice of ½ a Lemon

  • Sea Salt & freshly ground black pepper

  • chopped Parsley


  • 1.

    Mix the breadcrumbs with the parmesan and some seasoning.

  • 2.

    To breadcrumb the veal, press both sides of each escalope into the flour and shake off any excess. Dip into the egg then press into the breadcrumb mix on both sides. Repeat this twice if necessary to get an even coating.

  • 3.

    Heat the oil in a wide pan and fry the veal over high heat for 11/2 minutes on each side until golden brown. (Do this in two batches if your pan is not wide enough).

  • For the caponata:

  • 1.

    Heat the olive oil in a wide, heavy-based pan and sauté the aubergine, onion, celery and red pepper with some seasoning over a high heat for about 5 minutes.

  • 2.

    Cut the tomatoes into chunks and to the pan along with the garlic, sugar, vinegar, olives and capers. Cook over high heat for 5–8 minutes, stirring occasionally, until the aubergine is tender. Taste and adjust the seasoning, set to one side.

  • Lemon Linguine:

  • 1.

    Cook the linguine in plenty of salted water for a minute or two until al dente. Drain and refresh under cold running water. Drain well and set aside.

  • 2.

    Pour the stock into a saucepan and heat until almost boiling. Cut the butter into small cubes. Add the lemon zest then gradually whisk the butter into the stock, adding it piece by piece, while whisking vigorously, until completely emulsified. Add lemon juice and seasoning to taste.

  • 3.

    Add 1-2 tbsp water to the emulsion and heat through. Check for seasoning. Throw the pasta into the pan to reheat in the lemony buttery water for 1-2 minutes, then drain well. Return the pasta to the pan and toss in the parsley.

  • 4.

    To serve: Using a large fork, wind one-quarter of the linguine around the prongs of the fork, then slip off on to the centre of warm plates. Spoon the caponata over the pasta then sit the veal on top. Sprinkle over the toasted pinenuts and torn basil leaves and serve immediately


Copyright © Gordon Ramsay

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Posted by Hot ChilliReport
This was time consuming to make but tasted great. I left out the olives in the Caponata.