4 veal escalopes
flour to coat
1 medium (US large) egg
1 tbsp lemon juice
1 tbsp double (heavy) cream
50g/2oz/1 cup fresh white breadcrumbs
4 tbsp oil
salt and ground black pepper
lemon wedges to serve
1 Lay the veal escalopes between two pieces of greaseproof paper and beat with a rolling pin to flatten them.
2 Season the veal, then coat lightly with flour. Beat the egg, lemon juice and cream together and dip the escalopes into the mixture. Next dip them into the breadcrumbs to coat them all over.
3 Heat 1 tbsp oil in a large heavy-based frying pan, add one coated escalope and fry for 1–2 minutes on each side until golden brown. Transfer to a heatproof plate and keep warm while you
cook the remaining veal in the same way, using fresh oil for each escalope.
4 Serve the veal immediately with lemon wedges.