Ingredients
- 4 veal escalopes of 150 g
- 100 g of t55 flour
- 100 g fine breadcrumbs
- 2 whole eggs, beaten
- 150 g clarified butter (or ghee)
- 1 lemon
Preparation
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Pour the flour into a first plate, the breadcrumbs into a second plate and the beaten eggs into a third plate. Flatten the escalopes using a kitchen mallet. Salt and pepper both sides.
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Coat them in flour, then in beaten eggs, and finally in breadcrumbs. Press the breadcrumbs gently against the meat using the back of a fork: the breadcrumbs will puff up better during cooking.
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Melt the clarified butter in a large frying pan. To check that it is hot enough, throw in a pinch of breadcrumbs; they should foam and sizzle. Let the escalopes brown for 2 to 3 minutes (depending on the thickness) on each side, using a spatula to turn them over without pricking the breadcrumbs. The fat should always move back and forth, so that the breadcrumbs puff up. When the escalopes are nice and crispy, gently pat them dry on absorbent paper.
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Serve them with lemon wedges.
