Veal escalope with parmesan crumb
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Size eggs; beaten |
| 8 | Canned anchovies; finely chopped | |
| 150 | grams | Parmesan cheese; freshly grated |
| ; (5oz) | ||
| 2 | tablespoons | Flat leaf parsley; finely chopped |
| ½ | teaspoon | Freshly ground black pepper |
| ½ | teaspoon | Ready made English mustard |
| 1 | 500 gram pac tagliatelle; (1lb) | |
| 1 | tablespoon | Olive oil |
| Freshly ground black pepper | ||
| 4 | tablespoons | Sunflower oil |
| 4 | Escalopes of veal | |
| 50 | grams | Plain flour; (2oz) |
| 50 | grams | Butter; (2oz) |
| 2 | teaspoons | White wine vinegar |
Directions
Place the beaten eggs in a bowl with the anchovies, parmesan cheese, parsley, black pepper and mustard.
Cook the tagliatelle as per the pack instructions, after draining toss in 1 tablespoon of olive oil and a little freshly ground black pepper.
Heat the sunflower oil in a large frying pan.
Dip the veal escalopes into the flour to coat them on both sides, then into the egg mixture.
Cook on a high heat for 1 minute then reduce the heat and cook for a further 2-3 minutes on each side.
Add the butter to the pan, once it has melted pour in the vinegar, tilting the pan for them both to combine.
Lay the escalopes on top of the tagliatelle and drizzle over the pan juices.
Notes Lemon wedges can be used as a garnish.
Converted by MC_Buster.
NOTES : Veal escalopes encased in a parmesan coating with a hint of anchovies.
Converted by MM_Buster v2.0l.