For the Parmesan escalopes, first lightly pound the veal escalopes, salt, pepper and coat in flour. Beat eggs with salt, pepper and Parmesan.
Turn the floured veal escalopes several times in the egg-parmesan mixture and slowly fry them in hot clarified butter. Serve with Parmesan escalopes preferably with arugula salad or potato salad.
Preparation Tip:
Use plenty of clarified butter. Veal cutlets must be able to float, and swirl the pan several times so that the veal cutlets are always moistened with clarified butter. In this way, the breadcrumbs of the Parmesan escalopes are nicely tossed.
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