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Ingredients

• 2 veal escalopes, around 150g each
• handfuls plain flour
• 1/2 tsp mustard powder
• 3 eggs, 1 egg beaten, 2 eggs left whole
• 100 g breadcrumbs
• 120 g French beans, tops trimmed
• 3 tbsp mild olive oil
• 80 g butter
• 2 tbsp large capers, drained
• 2 handfuls flat-leaf parsley, chopped
• 1 lemon, juice only
• 4 anchovy fillets
• 2 lemon wedges

Description

Go Over All Retro With Allegra McEvedy’s 1970s Dish Of Veal Escalopes Topped With A Fried Egg And Anchovy Fillets

UK TV