Escalopes de Veau à la Viennoise

Breaded Veal Cutlets

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 6 thin veal slices (cut from rump roast)
  • 1 egg white
  • ½ teaspoon salt


  1. Pound veal slices with a mallet, rolling pin, or the bottom of a heavy pan to ⅛-inch thickness. Sprinkle the steaks with water and the pounder will not stick, or dip pounder in water.
  2. Combine egg white, salt, pepper, and 1 teaspoon oil on a dinner plate. Put flour