One at a time, dip and escalope in the flour mixture
to coat both sides lightly; shake off excess flour.
Then dip the escalope in the egg mixture. Finally,
coat on both sides with crumbs and press them on
lightly to help adhere.
Heat half the butter and oil in a large frying pan
over moderately high heat. Add 4 of the prepared
escallops and fry for 1 ½ minutes
on each side or until golden brown and cooked through.
Remove from the pan and keep hot while you fry the
remaining escalopes.
Top each escalope with heated tomato
sauce.
Serve with additional Parmesan cheese and Buttered
noodles, if liked. |
