| 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.
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