Escalope de veau Viennoise: EHL students R&D adapted recipe

25 Oct, 2018

During their first semester, EHL students participate in a research and development (R&D) class, where they are asked to revisit a recipe.

From testing new product combinations, exploring different cooking techniques and proposing original food plating, they create concepts that helps them explore and develop their creative and innovative side.

Let's have a look at their adapted creations of the traditional “Cordon Bleu”.

The list of ingredients

They have to use the below mandatory ingredients:

  • Veal
  • Butter 
  • Flour
  • Eggs
  • Sunflower oil
  • Breadcrumbs
  • Capers
  • Parsley
  • Lemon
  • Anchovy fillets
  • Green olives
  • Veal stock
  • Potatoes
  • Salt
  • Pepper

And can choose to also incorporate the below optional ingredients:

  • Various vegetables

The final plating of their culinary creation

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A special thanks to our Senior Lecturer in Culinary Arts: Cyrille Lecossois.

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