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Veal Escalopes |
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- 4 veal escalopes
- 2 slices leg ham
- 2 slices Swiss cheese
- 2 teaspoons salt
- 20g French mustard
- 2 eggs
- 50g butter
- 80ml oil
- flour
- bread crumbs
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- Pound each escalope out thinly with meat mallet.
- Spread mustard on one side of meat, place a slice of ham and then slice of cheese.
- Cover with escalop and press firmly together.
- Coat lightly with flour seasoned with salt.
- Dip in beaten eggs and breadcrumbs.
- Heat butter and oil in frying pan, and shallow fry the escalopes on both sides until golden brown. Allow approximately 5 min. each side.
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