Escalope of Veal Holstein

Name: Escalope of Veal Holstein
Ingredients: 8 x 150 g veal escalopes; salt and freshly ground black pepper; 16 anchovy fillets, cut in half lengthways; 300 g white breadcrumbs; 8 medium eggs; 100 g butter; 2 medium eggs, beaten; 200 ml Dark Meat Stock, reduced by two-thirds; 75 ml vegetable oil for frying; 100 g plain flour; 100 g capers, washed and drained; 20 g parsley, washed and finely chopped

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Ingredients

8 x 150 g veal escalopes
salt and freshly ground black pepper
100 g plain flour</

Main course

Method

Season the escalopes, dip them first into the flour, then the beaten egg and last the breadcrumbs.

If necessary thicken the meat stock with a little cornflour mixed with water until it is of a thick, gravy-like consistency.

Heat the vegetable oil in a pan and fry the escalopes for 2-3 minutes on each side until they are golden. Keep them warm. Lightly fry the eggs and lay one on