Recipe - Viennese-Style Veal Escalopes

4 Fairly thin veal escalopes.
3 Eggs
2 tablespoon Breadcrumbs.
2 tablespoon Flour.
2 tablespoon Groundnut oil.
2 tablespoon Chopped parsley.
4 Olives
4 Anchovy fillets.
2 tablespoon Capers.
1 Lemon
Salt; pepper.

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 wellcovered.

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 hardboiled 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.