Recipe for baked veal escalope and pesto paste from Cyril Lignac
In this recipe from the show Tous en Kitchen, Cyril Lignac offers us breaded veal escalope baked with tomato coulis and mozzarella, accompanied by fresh pasta with pistachio pesto. A complete, tasty and affordable dish, ideal for lunch with family or friends.
Recipe Ingredients
For the escalope
- 4 veal cutlets weighing 160 g, flattened
- 50 g flour
- 2 eggs
- 100 g breadcrumbs
- 50 g semi-salted butter
- 25 ml tomato sauce
- 2 mozzarella balls
- 25 g chopped pistachios
- Olive oil
For the pesto pasta
- 24 wonton wrappers, cut into quarters
- 60 g pistachio powder
- 1 clove garlic, peeled
- 50 g grated parmesan
- 40 g fresh basil leaves
- 15 cl olive oil
- 1 tbsp. tablespoon lemon juice
- 100 g grated Parmesan + 1 piece of Parmesan
- Fine salt and freshly ground pepper
Recipe steps
Step 1 – Pistachio Pesto
In a blender bowl, combine pistachio powder, garlic, Parmesan, basil, olive oil and lemon juice. Season.
Step 2 – Veal escalope with tomato and mozzarella casserole
Preheat oven to 200°C. Roll the cutlets successively in flour, beaten eggs and breadcrumbs. Fry the escalopes in a frying pan with semi-salted butter. Place the escalopes on a baking sheet or in a large baking dish. Pour the tomato sauce over the escalopes. Cut the mozzarella into slices and place on escalopes. Bake for 10 minutes.
Step 3 – Rolled out pasta
Lightly wet the wonton wrappers with a brush and then roll them into sticks. Cook in a pan of boiling water, then drain. Lightly brown the rolled pasta in a frying pan with a little olive oil. Add pistachio pesto and grated Parmesan.
Step 4 – Dressing
Divide the baked escalopes among plates. Add pesto pasta. Grate some Parmesan cheese on top and add chopped pistachios.
Cyril Lignac’s advice
Using wonton wrappers instead of classic macaroni provides a light and creative texture. Pistachio pesto, milder than classic pine nut pesto, pairs beautifully with veal casserole. Make sure to level the cutlets well so that they cook evenly and are crispy.