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Escallops Of Veal Viennese Style

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  Veal fillet 1 1⁄2 Pound, cut in 6 slices
  Flour 1⁄2 Cup (8 tbs)
  Egg 1
  Breadcrumbs 1⁄2 Cup (8 tbs)
  Oil/Butter 2 Cup (32 tbs) (for frying)
  Lemon juice 1 Tablespoon
For beurre noisette
  Butter 2 Ounce
  Cayenne pepper To Taste
  Olives 6 , stoned
  Anchovy fillets 6 , boned
  Hard boiled egg 1
  Chopped parsley 1 Tablespoon
  Lemon slices 3 , crimped

Wipe the meat, season, dip in flour and coat with egg and breadcrumbs.
Heat the oil or butter and fry the escallops for about 5 min until golden brown.
Make the beurre noisette by heating the butter in a saucepan until golden brown, then seasoning with salt, pepper and cayenne.
Place the escallops slightly overlapping on a hot dish.
Sprinkle with lemon juice and pour over the beurre noisette.
Garnish with olives wrapped in anchovy fillets.
Place the chopped egg white, sieved egg yolk and chopped parsley at either end of the dish.
Serve with crimped lemon slices.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6669 Calories from Fat 5730

% Daily Value*

Total Fat 645 g992.4%

Saturated Fat 142.3 g711.3%

Trans Fat 0 g

Cholesterol 1043.2 mg347.7%

Sodium 2271.1 mg94.6%

Total Carbohydrates 67 g22.3%

Dietary Fiber 4.8 g19.3%

Sugars 2.8 g

Protein 161 g322.3%

Vitamin A 75.7% Vitamin C 72.6%

Calcium 39% Iron 94.3%

*Based on a 2000 Calorie diet

Escallops Of Veal Viennese Style Recipe