Wiener Schnitzel Using Veal Scallops
|Veal scallops||4 Large|
|Seasoned flour||2 Tablespoon|
|Egg||1 , beaten|
|Dried white bread crumbs||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Lemon||1 , peeled and sliced|
|Hard-cooked eggs||2 , the whites and yolks separated and finely chopped|
|Green olives||8 , pitted and halved|
|Chopped capers||2 Tablespoon|
Flatten the scallops well.
Dip them into the seasoned flour, then in the egg and coat with bread crumbs.
Heat the butter and oil in a heavy pan and saute the scallops for 3 to 4 minutes on each side until golden brown.
Drain well on paper towels and serve garnished with the lemon slices and eggs, olives, anchovies and capers if desired.