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Divide the veal escalope into three pieces (no larger than the palm of your hand), if desired flatten a little. Season on both sides with salt, pepper and lemon juice.
Finely chop the parsley and whisk well with eggs in a bowl. Dip the escalope in flour, then egg and finally in breadcrumbs. Press the breadcrumbs on well.
Pour half a measuring spoon of rapeseed oil in the ActiFry, add the escalopes, drizzle another half tablespoon of rapeseed oil over the top and fry for around 15 minutes until lightly golden.