Free Recipe Viennese-Style Veal Escalopes

Recipe Type: C Recipes

Recipe Preparation: boil

Cooking Ingredients for Viennese-Style Veal Escalopes Recipe

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.

Viennese-Style Veal Escalopes Preparation

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.

Cooking Temperature:

Recipe Serves: 4

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