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.