Escalope of Veal Holstein

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

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