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Veal escalope
1 serving
Slices of calf fillet are beaten, salted, soaked in beaten egg, mealed in crumbs and fried in butter till golden-brick colour. One serves escalop with ham slices fried on a rasper, watering with warmed butter.
Slices of calf fillet are beaten, salted, soaked in beaten egg, mealed in crumbs and fried in butter till golden-brick colour. One serves escalop with ham slices fried on a rasper, watering with warmed butter.
butter - 10 g, salt to taste, veal - 160 g, ham - 20 g, eggs - 0.5 pcs., ground crumbs - 5 g
