| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
A, Year, At, Ballymaloe |
6 |
servings |
INGREDIENTS
| 675 |
g |
Lean baby beef from the top round |
|
|
Salt and freshly ground black pepper |
|
|
Seasoned flour |
|
|
Beaten egg |
|
|
Fresh white breadcrumbs |
| 5 |
tb |
Clarified butter; up to 6 |
|
|
Lemon segments |
INSTRUCTIONS
With a very sharp knife cut the top round into 5mm thick slices
across the grain. Trim off any fat or sinews. Put between two sheets
of plastic film and flatten a little more with a meat hammer or
rolling pin. Dip each piece in well seasoned flour, beaten egg and
soft white breadcrumbs. Pat off the excess.
Melt a little of the clarified butter in a wide frying pan. Fry the
scaloppini, a few at a time, until crisp and golden on one side, then
flip over on to the other. Drain briefly on kitchen paper. Serve hot
with segments of lemon and spinach with raisins and pine kernels.
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