Breads and Pastries
Search Hala's Kitchen
Servings: 4 - 6
1 1/2 lb veal escalopes
1/2 cup flour
1 cup bread crumbs
2 - 3 eggs, beaten
Salt and pepper, to taste
Olive or canola oil for frying
Season the flour with salt and pepper.
Beat eggs and season with salt and pepper.
Coat both sides of the escalopes with the seasoned flour.
Dip the floured escalopes in the egg mixture and then coat with the bread crumbs.
Fry in a non stick skillet.
Serve with Pasta or French fries and lemon wedges or slices.