Tomahawk veal escalopes with parmigiana and their accompaniments

Escalopes de Tomahawk de veau à la parmigiana et leurs accompagnements

Chef Christian is back for a third season!

To start this season in style, Christian visits Rodier Farms, specialized in milk-fed veal breeding in the Saint-Majorique region. Back home, he prepares a delicious recipe for butterflied milk-fed veal tomahawk with parmigiana, as well as his accompaniments which, as always, highlight the work of our local producers!

A big thank you to our partners:

Rodier Farms
West Penetone
Carpinteri Vineyard
St-Guillaume Cheese Factory (Agrilait)
Ferme des Ormes

Enjoy your food!

Tomahawk veal escalopes with Parmigiana from Chef Christian

COOKING TIME: 15 minutes minutes


  • Tomahawk or milk-fed veal escalope 100 to 150 g per person
  • 3 vs. soup 45ml all-purpose flour
  • 2 eggs beaten
  • 2 cups 500 ml of plain homemade or store-bought breadcrumbs
  • 1 cup 250 ml of sunflower oil
  • 1 clove garlic crushed
  • 3 vs. soup 45 ml extra virgin olive oil
  • 1 cup 250 ml tomato sauce
  • Grated mozzarella cheese
  • 12 fresh basil leaves chopped
  • 500 g of Tagliatelle/Fettucini/Papardelle


  1. Preheat the oven to 180°C (350°F).
  2. Butterfly the tomahawks to separate the rib into two parts, keeping the bone.
  3. Using a mallet or rolling pin, flatten the cutlets between two sheets of parchment paper.
  4. Salt and pepper the meat.
  5. Place the flour, eggs and Panko breadcrumbs on three separate plates. Lightly flour each cutlet. Then dip each piece of meat in the eggs, drain the excess if necessary and coat the meat with breadcrumbs.
  6. In a large frying pan over high heat, heat the sunflower oil and fry the veal escalopes for 2 to 3 minutes on each side. Place on a plate covered with absorbent paper, and then on a baking tray. To book.
  7. In a small skillet over medium-high heat, brown the garlic in the olive oil. Add the tomato sauce and mix well. Salt and pepper.
  8. Cook for 3 to 4 minutes. Add the basil and stir.
  9. Spread the tomato sauce on each cutlet. Top with mozzarella cheese. Bake in the center of the oven for 5 minutes to brown the cheese.
  10. Boil the water to cook the pasta.
  11. Serve with papardelle or tagliatelle pasta with tomato sauce, a Caesar salad or a mushroom risotto from Chef Christian.

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