Side Pannel
Veal and Oyster Collops,
Ingredients List
- 1 kg Fillet of veal
- 16 Fresh oysters
- Seasoned flour
- 1 Egg
- Breadcrumbs
- 50 g Butter
- Lemon slices; for garnish
Directions
Cut the veal into eight equal slices, each about 2-3 cm (1") thick. Remove
the oysters from their shells and reserve the liquid. Cut a slit in each
piece of veal with the point of a sharp knife, and stuff with two oysters.
Dust with seasoned flour, brush with beaten egg and coat with breadcrumbs.
Fry in butter until the meat is tender and the outside golden brown.
Make a gravy with the pan juices and the reserved oyster liquid. Pour over
the veal and garnish with lemon slices. Sauteed potatoes and wilted spinach
or green beans are the perfect accompaniments, or a green salad.
the oysters from their shells and reserve the liquid. Cut a slit in each
piece of veal with the point of a sharp knife, and stuff with two oysters.
Dust with seasoned flour, brush with beaten egg and coat with breadcrumbs.
Fry in butter until the meat is tender and the outside golden brown.
Make a gravy with the pan juices and the reserved oyster liquid. Pour over
the veal and garnish with lemon slices. Sauteed potatoes and wilted spinach
or green beans are the perfect accompaniments, or a green salad.
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