Ingredient:
4×60-90 g (2-3 oz) veal escalopes
Salt and black pepper
1 egg, beaten
125 g (4 oz) fresh white breadcrumbs
60 g (2 oz) butter
1 tbsp sunflower oil
To serve
8 anchovy fillets, drained and halved lengthways
2 tbsp coarsely chopped capers
Lemon wedges
Parsley
Method:
Put each veal escalope between two sheets of cling film and pound to a 3 mm (1/8 in) thickness with a rolling pin. Season with salt and pepper.
Spread the beaten egg over a plate, and sprinkle the breadcrumbs over another plate. Dip each escalope into the beaten egg, then into the breadcrumbs, to coat evenly. Chill in the refrigerator for about 30 minutes.
Melt the butter with the oil in a large frying pan until foaming, add two of the escalopes, and cook for 2 minutes on each side until golden. Drain on paper towels and keep warm while cooking the remaining escalopes. Serve the veal escalopes hot, with anchovy fillets, capers, lemon wedges, and parsley.
4×60-90 g (2-3 oz) veal escalopes
Salt and black pepper
1 egg, beaten
125 g (4 oz) fresh white breadcrumbs
60 g (2 oz) butter
1 tbsp sunflower oil
To serve
8 anchovy fillets, drained and halved lengthways
2 tbsp coarsely chopped capers
Lemon wedges
Parsley
Method:
Put each veal escalope between two sheets of cling film and pound to a 3 mm (1/8 in) thickness with a rolling pin. Season with salt and pepper.
Spread the beaten egg over a plate, and sprinkle the breadcrumbs over another plate. Dip each escalope into the beaten egg, then into the breadcrumbs, to coat evenly. Chill in the refrigerator for about 30 minutes.
Melt the butter with the oil in a large frying pan until foaming, add two of the escalopes, and cook for 2 minutes on each side until golden. Drain on paper towels and keep warm while cooking the remaining escalopes. Serve the veal escalopes hot, with anchovy fillets, capers, lemon wedges, and parsley.
