Breaded Veal Escalope with Ham and Egg
|Butter||2 Ounce (50 Gram, 1/2 Stick)|
|Veal escalopes||4 Pound, pounded thinly and dredged in seasoned flour|
|Fine white breadcrumbs||3 Ounce (75 Gram, 1 Cup)|
|Lard/Half butter and oil||4 Ounce (100 Gram, 1/2 Cup)|
Beat 4 eggs individually, and fry in butter, turning once (each egg should be more or less the size of the veal escalope).
Layer each seasoned escalope with a slice of ham, and fried egg.
Fold over once, and secure with wooden skewer.
Beat the 2 remaining eggs with a little water.
Dip escalopes in egg, and roll in breadcrumbs.
Let stand for 30 min.
Heat lard (or butter and oil) in a large frying pan.
Fry escalopes until golden.
Drain, and serve at once.