Escallops of Veal—Viennese Style


  • 1¼-1½ lb. fillet of veal cut in 6 slices
  • salt and pepper
  • flour
  • egg and breadcrumbs
  • oil or butter for frying
  • lemon juice

Beurre Noisette

  • 2 oz. butter
  • salt and pepper
  • cayenne pepper


  • 6 stoned olives
  • 6 boned anchovy fillets
  • 1 hard-boiled egg
  • 1 tablesp. chopped parsley crimped slices of lemon


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. Garnish with olives wrapped in anchovy fillets. Place the chopped egg white, sieved egg yolk and chopped parsley at either end of the dish. Serve with crimped lemon slices.