Escallops of Veal—Viennese Style

• 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.