Escalopes de Veau à la Viennoise

Name: Escalopes de Veau à la Viennoise (Breaded Veal Cutlets)
Cuisine: France
Ingredients: 6 thin veal slices (cut from rump roast); 1 egg white; ½ teaspoon salt; ⅛ teaspoon pepper; 1 teaspoon vegetable oil; Minced parsley; 12 pitted green olives; 6 rolled anchovies; ⅛ pound butter; 2 tablespoons vegetable oil; 1 cup fine dry bread crumbs; ½ cup flour; 6 slices lemon; 2 hard-cooked eggs

Breaded Veal Cutlets

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

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

Europe
France
Main course
Mediterranean

Method

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.
Combine egg white, salt, pepper, and 1 teaspoon oil on a dinner plate. Put flour