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4
Easy
By Ann Taruschio and Franco Taruschio
Published 1993
Dip the escalopes in beaten egg, then dredge in breadcrumbs. Press the breadcrumbs into the escalopes with the palm of the hand.
Heat the oil in a large frying pan and fry the escalopes until lightly browned on both sides. Reduce the heat, place a slice of Parma ham on top of each escalope and then sprinkle the Parmesan on top, to cover the ham. Place a lid on the pan and leave for a fe
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