Viennese escalope
Instructions
Salt 4 slices of 100 g of calf weight each.
Dip in flour, then in beaten eggs and 2 in breadcrumbs sifted from finer sieve.
FRY in Hot 100 g butter, flavored with 2 crushed garlic cloves.
When the chops are cooked and nicely browned remove from butter and blend for a minute on absorbent paper.
Serve immediately.
Ingredients and dosing for 4 persons
- 4 sliced 100 g each calf
- 2 beaten eggs
- Breadcrumbs
- 100 g of butter
- 2 cloves of crushed garlic