From Italian Food
(Canada, UK), by Elizabeth
breadcrumbs, finely ground
salt & pepper
clarified butter, for frying
Escalopes are slices from the fillet, or inside cut of the
leg. Each should weigh approximately 3 oz. and should
be cut on the bias, without seam or sinew. Otherwise
they buckle during cooking. It is hard to get
an English butcher to cut escalopes in the proper way,
so that it is best to buy the meat in one piece and cut it
oneself, but a sharp butcher's knife is essential for this
operation. Should a cutlet bat not be among the kitchen
utensils, an empty bottle is quite effective for flattening
out escalopes. But envelop them in grease-proof paper
before flattening them.
Coat the cutlets with beaten egg, which has been seasoned with salt and pepper, then with fine breadcrumbs, and fry iin a plentiful amount of very good clarified butter so that the outside is crisp and golden. The cutlets are garnixhed with halves of lemon and parsley.
Cold Milanese escalopes, drained of all fat on a piece of kitchen paper, make a first class picnic dish.
Veal Scaloppine With Capers
Veal Piccata With Pistachios
Veal Scallops With Mushrooms, Ham, and Cheese
Stuffed Veal Cutlets