Recipe - Veal Escalope With Parmesan Crumb

2 md Size eggs; beaten
8 Canned anchovies; finely
chopped
150 g Parmesan cheese; freshly
grated
; (5oz)
2 tablespoon Flat leaf parsley; finely
chopped
One half teaspoon Freshly ground black pepper
One half teaspoon Ready made English mustard
1 500 gram pac tagliatelle;
(1lb)
1 tablespoon Olive oil
Freshly ground black pepper
4 tablespoon Sunflower oil
4 Escalopes of veal
50 g Plain flour; (2oz)
50 g Butter; (2oz)
2 teaspoon White wine vinegar

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 23 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.