2537 Côte de Veau à la Viennoise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Carefully flatten the meat of the cutlet until it is very thin, using a moistened cutlet bat.

Season, flour, egg and breadcrumb the cutlet and shallow fry it quickly in butter to a golden brown on both sides.

Spread 20 g ( oz) Anchovy Butter on the centre of a suitable dish and place the cutlet on top of this. Place in the centre of the cutlet a slice of peeled and depipped lemon and in the centre of this a stoned olive surrounded with a strip of anchovy fillet.

Surround the cutlet with a bouquet of capers, a bouquet of chopped hard-boiled egg yolk and the same of the white of the egg. This garnish may also be arranged in lines to one side of the cutlet.