| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Viennese | Campanile | 4 | Servings |
INGREDIENTS
| 4 | Fairly thin veal escalopes. | |
| 3 | Eggs | |
| 2 | T | Breadcrumbs. |
| 2 | T | Flour. |
| 2 | T | Groundnut oil. |
| 2 | T | Chopped parsley. |
| 4 | Olives | |
| 4 | Anchovy fillets. | |
| 2 | T | Capers. |
| 1 | Lemon | |
| Salt, pepper. |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 73
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 139.5mg
Sodium: 177.7mg
Potassium: 68.1mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: 4.9g