Name: Viennese-Style Veal Escalopes
Ingredients: 4 Fairly thin veal escalopes.; 3 Eggs; 2 tb Breadcrumbs.; 2 tb Flour.; 2 tb Groundnut oil.; 2 tb Chopped parsley.; 4 Olives; 4 Anchovy fillets.; 2 tb Capers.; 1 Lemon; Salt; pepper.

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Viennese	Campanile	4	servings

INGREDIENTS

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

INSTRUCTIONS

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.

A Message from our Provider:

“Forbidden fruits create many jams”