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Saturday, May 1, 2010

Escalope Of Veal Holstein

This is very old cuisine indeed. These are the kinds of things that were on the menu in all the big hotels and restaurants in the '60's and into the early '70's when the new wave took over.
It is a breaded escalope of veal which is fried in olive oil and butter and then topped with a fried egg, anchovies and capers with a squeeze of lemon. I didn't have the anchovies but I made the dish anyway. It would have been much better with the salty anchovies.
The accompaniments are green beans with almonds and lyonnaise potatoes.

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