4 veal escallops (from rump)
Salt
1 level tbsp. plain flour
1 egg
1 1/2 oz. bread crumbs
2 oz. fat
1/4 pt. water
2-3 tbsp. sour cream

Season the meat, dip first in the flour, then in the beaten egg and lastly in the bread crumbs. Fry in the hot fat on both sides until brown. Add the water and the cream to the fat. Stir well and pour over the veal. Frying time: About 10 minutes. Garnish with slices of lemon, anchovies and capers.