Escallops Of Veal Viennese Style
|Veal fillet||1 1⁄2 Pound, cut in 6 slices|
|Flour||1⁄2 Cup (8 tbs)|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Oil/Butter||2 Cup (32 tbs) (for frying)|
|Lemon juice||1 Tablespoon|
|For beurre noisette|
|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.
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