4 veal escalopes, 450 g (1 lb) total weight, halved
100 g (4 oz) butter
finely grated rind of 1/2 lemon
15 ml (1 tbsp) lemon juice
30 ml (2 tbsp) chopped parsley
salt and freshly ground black pepper
30 ml (2 tbsp) plain flour
1 egg, beaten
50 g (2 oz) dried white breadcrumbs
oil, for deep-fat frying
lemon wedges, to garnish
100 g (4 oz) butter
finely grated rind of 1/2 lemon
15 ml (1 tbsp) lemon juice
30 ml (2 tbsp) chopped parsley
salt and freshly ground black pepper
30 ml (2 tbsp) plain flour
1 egg, beaten
50 g (2 oz) dried white breadcrumbs
oil, for deep-fat frying
lemon wedges, to garnish
method
1. Beat out each escalope thinly between sheets of greaseproof paper.
2. Cream the butter, mix in the lemon rind, juice, parsley and seasoning.
3. Divide the parsley butter between the eight escalopes, roll up each one to enclose the butter completely. Tie with fine string and chill well.
4. Season the flour and coat the escalopes in it and then in the egg and breadcrumbs. Chill again while heating the oil.
5. Deep-fry the escalopes at 185°C (365°F) for 6 - 8 minutes until golden brown. Drain on absorbent kitchen paper, remove the string and serve immediately garnished with lemon wedges.
2. Cream the butter, mix in the lemon rind, juice, parsley and seasoning.
3. Divide the parsley butter between the eight escalopes, roll up each one to enclose the butter completely. Tie with fine string and chill well.
4. Season the flour and coat the escalopes in it and then in the egg and breadcrumbs. Chill again while heating the oil.
5. Deep-fry the escalopes at 185°C (365°F) for 6 - 8 minutes until golden brown. Drain on absorbent kitchen paper, remove the string and serve immediately garnished with lemon wedges.
serving amount
serves 4
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