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VEAL KIEV

4 veal escalopes, weighing about 450 g


100 g butter or margarine

finely grated rind of ½ a lemon

15 ml lemon juice

30 ml chopped fresh parsley

salt and pepper

30 ml seasoned flour

1 egg, beaten

50 g fresh breadcrumbs

vegetable oil for deep-fat frying

lemon wedges and chopped fresh parsley, to garnish


  1. Halve each veal escalope, trim and flatten between two sheets of damp greaseproof paper.

  2. Cream the butter, then mix in the lemon rind and juice, the parsley and seasoning.

  3. Divide the butter between the eight escalopes, roll up each one with the butter inside to completely enclose and tie with fine string. Chill.

  4. Coat the escalopes in flour, egg and breadcrumbs, and chill again while heating the oil.

  5. Heat the oil in a deep-fat fryer to 185°C add the escalopes and fry for 6 – 8 minutes, until golden brown. Drain on absorbent kitchen paper, remove string and garnish.
    Serves 4


VEAL KIEV

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