Breaded Veal Escalope with Ham and Egg Recipe
Ingredients
| Eggs | 6 | |
| 50 g / 2 oz / 1/2 stick butter | ||
| Ham slice | 4 | |
| Escalopes | 4 Pound, seasoned | |
| 75 g / 3 oz / 1 cup fine white breadcrumbs | ||
| Half and Half | 100 Gram | |
Directions
Beat 4 eggs individually, and fry in butter, turning once (each egg should be more or less the size of the veal escalope).
Set aside.
Layer each seasoned escalope with a slice of ham, and fried egg.
Fold over once, and secure with wooden skewer.
Beat the 2 remaining eggs with a little water.
Dip escalopes in egg, and roll in breadcrumbs.
Let stand for 30 min.
Heat lard (or butter and oil) in a large frying pan.
Fry escalopes until golden.
Drain, and serve at once.
Set aside.
Layer each seasoned escalope with a slice of ham, and fried egg.
Fold over once, and secure with wooden skewer.
Beat the 2 remaining eggs with a little water.
Dip escalopes in egg, and roll in breadcrumbs.
Let stand for 30 min.
Heat lard (or butter and oil) in a large frying pan.
Fry escalopes until golden.
Drain, and serve at once.
Chef
