Ingredients

• 6 veal scallopini, pounded thin
• 3 tablespoons flour, seasoned with
• salt and pepper
• 1 large egg, lightly beaten
• 1 cup dry breadcrumbs, for coating
• 2 tablespoons butter
• 2 -3 tablespoons olive oil
• 3 tablespoons wine vinegar
• 3 tablespoons tomato ketchup
• 2 teaspoons Worcestershire sauce
• 2 cloves garlic, crushed
• 1 large lemon, juice of
• sliced hard-boiled egg
• black caviar (optional)

Instructions

1. Mix all the ingredients for the marinade together in a bowl, add veal and ensure it is completely covered by the mixture, and leave to marinate overnight, or for at least 1 hour.

2. Remove meat from marinade, dip in seasoned flour, then in beaten egg, and finally in breadcrumbs, pressing on firmly.

3. Place on a rack, and allow to set in fridge for 30 minutes.

4. Heat butter and oil in a frying pan over medium heat, and saute until veal is golden brown, approximately 2 to 3 minutes each side.

5. Remove to serving platter and garnish with slices of egg and caviar if desired.

6. Tip: if you add a few drops of oil to the beaten egg, it helps the breadcrumbs to adhere to the meat.