|Flour||1⁄2 Cup (8 tbs), seasoned|
|Seasoned flour||1 Cup (16 tbs) (with salt and pepper)|
|Egg||1 , beaten|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Fine dry breadcrumbs||1⁄4 Cup (4 tbs)|
|Melted butter||2 Ounce|
|Hardboiled egg||1 , sliced|
|Hard boiled egg slices||4|
|Rolled anchovy fillet||2 Ounce|
Toss escalopes in seasoned flour, shake off excess, and dip in beaten egg.
Then roll in crumbs, pressing these on firmly; refrigerate 30 minutes to set crumbs.
Heat oil and butter in heavy frying pan, put in escalopes and cook until golden brown on both sides.
Allow 4 to 5 minutes cooking time for each side.
Drain meat well, arrange on serving dish.
Top each with slice of hard boiled egg and rolled anchovy fillet.