Escallops of Veal—Viennese Style

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1¼-1½ lb. fillet of veal cut in 6 slices
  • salt and pepper
  • flour
  • egg and breadcrum


Wipe the meat, season, dip in flour and coat with egg and breadcrumbs. Heat the oil or butter and fry the escallops for about 5 min. until golden brown. Make the beurre noisette by heating the butter in a saucepan until golden brown, then seasoning with salt, pepper and cayenne. Place the escallops slightly overlapping on a hot dish. Sprinkle with lemon juice and pour over the beurre noisette.