This splendid dish is a variation of the classic wiener schnitzel and makes for a glamorous retro-feast for two. Serve with some buttery spinach.
- 3 Eggs
- 1 tbsp Milk
- 1 tbsp Plain flour
- 50g Fresh white breadcrumbs
- 2 x 150g Veal escalopes
- 3 tbsp Groundnut oil
- 60g Unsalted butter
- 2 tbsp Small capers, rinsed and dried
- 2 tbsp Coarsely chopped flat-leaf parsley
- 1-2 tbsp Lemon juice
- 4 Anchovy fillets, drained, halved lengthways
- Warm two plates in a low preheated oven. Beat 1 egg with the milk in a shallow soup bowl; put the flour and breadcrumbs separately in two more bowls. With a rolling pin, gently even out the escalopes. Season them on one side; dip into the flour, then egg, and lastly the breadcrumbs.
- Heat 2 tbsp oil in a large frying pan over a medium heat; add the meat and fry for 2 minutes or until golden, then cook on the other side, adding half the butter. Pop into the oven on a rack to keep warm.
- In a clean frying pan, heat 1 tbsp oil, break in the remaining 2 eggs; cover and cook for about 45 seconds.
- Arrange the escalopes on the warm plates; slip the eggs on top. Melt the remaining butter in a clean frying pan over a medium heat. Briefly fry the capers and parsley until sizzling; add the lemon juice. Spoon this over the dish and scatter with anchovy slivers.
- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Total time: 25 minutes
Typical values per serving:
Average user rating Based on 4 ratings
This recipe was first published in Sun Nov 01 00:00:00 GMT 2009.