Veal Holstein

Method

1. Lay out each escalope on a chopping board with a large piece of cling film on top and bang the meat out using a rolling pin to about 3-5mm thick. Take care not to break the meat.

2. Prepare three deep plates: sprinkle one plate with the flour mixed with mustard powder and salt and pepper, to taste. Tip the beaten egg (just one of the eggs) onto another plate and then scatter the breadcrumbs over a third plate.

3. One at a time, coat the escalopes in the flour, then the egg and finally the breadcrumbs. Set aside.

4. Bring a saucepan to boil with about 5cm of salted water. Add the beans and cook for 3-4 minutes, or until tender. Once cooked, drain and keep warm.

5. Heat a frying pan large enough to hold both escalopes and separately heat a smaller pan to fry the egg. Pour 2 tablespoons of the oil into the large pan with 40g of the butter. Once hot, add the escalopes to the pan. While the escalopes are cooking, fry the eggs.

6. Put the remaining tablespoon of oil into the small pan; then crack in the remaining 2 eggs. Once cooked, removed from the heat.

7. Turn the veal over after 2 minutes. Transfer the cooked veal to a plate lined with kitchen paper.

8. Put the remaining butter into the pan you used to cook the escalopes, add the capers and parsley and fry for 1 minute.

9. Pour in the lemon juice and remove the pan from the heat. Add the reserved beans to the pan and season, to taste, with salt and freshly ground black pepper.

10. To serve, arrange the beans on two serving plates, top with a veal escalope and then the egg. Serve with a lemon wedge and the anchovy fillets.