Viennese-style veal escalopes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Fairly thin veal escalopes. | |
| 3 | Eggs | |
| 2 | tablespoons | Breadcrumbs. |
| 2 | tablespoons | Flour. |
| 2 | tablespoons | Groundnut oil. |
| 2 | tablespoons | Chopped parsley. |
| 4 | Olives | |
| 4 | Anchovy fillets. | |
| 2 | tablespoons | Capers. |
| 1 | Lemon | |
| Salt; pepper. | ||
Directions
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.