1 Boil one of the eggs for 10 minutes. 2 Put the flour in a dish. Beat 2 eggs in another dish, and pour the breadcrumbs into a third. Season the escalopes and then put each in the flour, then in the beaten egg, and finally in the breadcrumbs, making sure they are well-covered. 3 Heat the oil over a low heat in a pan and fry the escalopes for 5 minutes on each side until golden. 4 Meanwhile, peel the lemon, cut 4 slices and put each into the chopped parsley. Put the yolk and the white of the boiled egg separately through the food mill (or chop them separately). 5 Decorate a serving dish with the capers, chopped hard-boiled egg and parsley. Arrange the escalopes on the dish, placing on each one a slice of lemon covered with parsley, and putting an olive and an anchovy fillet on top. Campanile tip: Lower the heat once you have turned over the escalopes.
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 4|
|Calories from Fat: 238 (63%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 5g|
|Cholesterol 795.9mg||245 %|
|Sodium 461.9mg||16 %|
|Potassium 344.5mg||9 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 9.2g|
|Protein 26.1g||37 %|
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Calories per serving: 378
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