Côte de Veau à la Viennoise (Breaded Veal Chop, Viennese Style)

Ingredients

• Veal chop
• Breading à l'anglaise
• Butter
• 20 grammes Beurre d'anchois
• 1 round of lemon
• 1 stoned olive
• Anchovy fillets
• Capers
• Hard-boiled egg

Instructions

1. Flatten the veal chop until it is very thin.
2. Bread it à l'anglaise and cook it gently in butter.
3. Dress it on 20 grammes of Beurre d'anchois.
4. Set on top a round of lemon, pipped and peeled to the flesh, and a stoned olive wrapped in a strip of anchovy fillet.
5. Arrange around the chop a small bouquet of capers, a bouquet of hard-boiled yolk and a bouquet of hard-boiled white; or set these elements in a curved line around the chop.