Escalope De Veau viennoise

S.No.	Ingredients	Quantity
1	Veal	500 gm
2	Egg	1 No.
3	Breadcrumbs	60 gm
4	Seasoned flour	15 gm
5	Butter	60 gm
6	Oil	60 ml

 Method

1.     Trim and remove all sinews from meat.

2.     Cut four even slices and beat out till thin.

3.     Dip in flour and then in egg and breadcrumbs. Press crumbs firmly on with a palette knife.

4.     Heat oil. Place escalope in shallow hot fat and cook quickly for a few minutes on each side.

5.     Serve on a oval flat dish and pour browned butter over.

6.     Pipe a thread of meat glaze around.