viennese-style veal escalopes

Categories

Campanile

Yield

4 servings

1 Boil one of the eggs for 10 minutes.

2 Put the flour in a dish. Beat 2 eggs in another dish, and pour the breadcrumbs into a third. Season the escalopes and then put each in the flour, then in the beaten egg, and finally in the breadcrumbs, making sure they are well-covered.

3 Heat the oil over a low heat in a pan and fry the escalopes for 5 minutes on each side until golden.

4 Meanwhile, peel the lemon, cut 4 slices and put each into the chopped parsley. Put the yolk and the white of the boiled egg separately through the food mill (or chop them separately).

5 Decorate a serving dish with the capers, chopped hard-boiled egg and parsley. Arrange the escalopes on the dish, placing on each one a slice of lemon covered with parsley, and putting an olive and an anchovy fillet on top.

Campanile tip:

Lower the heat once you have turned over the escalopes.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.