Homemade Wiener Schnitzel
|Thin veal scallops||4 Large|
|Dried white bread crumbs||6 Tablespoon|
|Hard cooked egg||1|
|Chopped parsley||2 Tablespoon|
1. Beat out scallops between pieces of waxed paper until wafer thin. Toss in seasoned flour until completely coated. Shake to remove excess. Beat the raw egg with a few drips of oil and some salt. Brush each scallop with this, then toss in the dried white crumbs. (A paper bag is a good container for this process.)
2. Melt butter in frying pan. When foaming, cook scallops for 3-4 minutes on each side until they are golden brown and crisp.
3. Place on a hot dish and garnish the top of each scallop with 1 slice of lemon. In the center of this place an olive, and curl an anchovy filet around the olive. Surround this with a portion of chopped egg white, chopped capers, and paprika. Sprinkle all over with chopped parsley. Decorate with sieved egg yolk, if desired.