Place the beaten eggs in a bowl with the anchovies, parmesan cheese, parsley, black pepper and mustard. Cook the tagliatelle as per the pack instructions, after draining toss in 1 tablespoon of olive oil and a little freshly ground black pepper. Heat the sunflower oil in a large frying pan. Dip the veal escalopes into the flour to coat them on both sides, then into the egg mixture. Cook on a high heat for 1 minute then reduce the heat and cook for a further 2-3 minutes on each side. Add the butter to the pan, once it has melted pour in the vinegar, tilting the pan for them both to combine. Lay the escalopes on top of the tagliatelle and drizzle over the pan juices. Notes Lemon wedges can be used as a garnish. NOTES : Veal escalopes encased in a parmesan coating with a hint of anchovies.