Veal Escalope Bolognese from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and
Dip the escalopes in beaten egg, then dredge in breadcrumbs. Press the breadcrumbs into the escalopes with the palm of the hand. Heat the oil in a large frying pan and fry the escalopes until light...
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Ingredients
- 1 egg lightly beaten with salt and freshly ground black pepper
- butter (optional)
- dry fine breadcrumbs
- 90 g/3 oz freshly grated Parmesan
- 4 slices Parma ham
- 3 tablespoons olive oil
- 4 veal escalopes, lightly pounded
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