• 1 inch thick veal leg steaks – beaten flat to twice the size, creating an escallop
  • 1 lemon zest
  • A handful of chives
  • A handful of sage
  • Large pinch of sea salt
  • Panko bread crumbs (big enough to fit the escallop)
  • 1 egg
  • 1tbs of milk
  • 1 tbs cream
For the aoli
  • ½ small clove garlic , peeled
  • sea salt
  • freshly ground black pepper
  • 1 large free-range egg yolk
  • 1 tsp Dijon mustard
  • 1.2 cups extra virgin olive oil
  • 1.2 cups sunflower oil
  • lemon juice, to taste


  1. Dust the veal escallop in flour
  2. Dip it in the eggwash and coat it with breadcrumbs
  3. Fry in a very hot oiled pan/skillet
  4. For the aoli; smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl)
  5. Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit
  6. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts
  7. When the mixture thickens, add lemon juice
  8. When all the oil has gone in, add the garlic and any extra flavours
  9. To finish off, season to taste with salt, pepper and a bit more lemon juice if required